The other day the guys from BaconToday.com contacted me in search for some barbecue bacon recipes. Of course I have plenty of great uses for bacon in a barbecue pit, but the longer I thought about it, the more I wanted to step it up a notch and clog a few arteries for those guys. Behold, BACON EXPLOSION!!! Here’s what you’ll need…

To kick off the construction of this pork medley you’ll need to create a 5×5 bacon weave. If the strips you’re using aren’t as wide as the ones pictured, then you may need to use a few extra slices to fill out the pattern. Just make sure your bacon weave is tight and that you end up with a nice square shape to work with.

Now that you’re pork is well seasoned, it’s time to add more pork. Take two pounds of Italian sausage and layer it directly on top of your bacon weave. Be sure to press the sausage to the outer edges of the bacon creating a patty that is the same thickness all the way across. Most grocery stores carry loose sausage, so just pick out one you like. I chose to go with a mild sausage, but spicy would work just the same. If you really want to get crazy, take a stab at making your own homemade sausage.

Next up is bacon layer number two. Take the remaining bacon slices and fry them up the same way you would for breakfast (or lunch, or dinner, or a midnight snack). If you like soft bacon, make it soft. If you like crunchy bacon, make it crunchy. If you like your bacon burnt to hell so the smoke detectors go off, then burn it to hell so the smoke detectors go off. These pieces are going to be a major part of the inner flavor of our sausage fatty, so cook them your favorite way. Personally, I like my bacon right at the point when it starts to get crispy, but hasn’t quite lost all of the softness yet. Regardless of how well done you like yours, you’ll need to crumble or chop the cooked strips into bite size pieces and place on top of the sausage layer. (Note-It’s okay, and encouraged, to snack on these pieces while your chopping/crumbling. But keep in mind that once those bacon morsels touch the raw sausage, you’ll need to resist all temptations to nibble. This can and will be difficult, but hospital trips are no fun, so stay strong.)

Now comes the fun part. Very carefully separate the front edge of the sausage layer from the bacon weave and begin rolling backwards. You want to include all layers EXCEPT the bacon weave in your roll. Try and keep the sausage as tight as possible and be sure to release any air pockets that may have formed. Once the sausage is fully rolled up, pinch together the seams and ends to seal all of the bacon goodness inside.

At this point we can start to see the final shape of our Bacon Explosion, but we’re missing one key item. To complete the construction process, roll the sausage forward completely wrapping it in the bacon weave. Make sure it sits with the seam facing downward to help keep it all sealed up.

Sprinkle some BBQ Rub on the outside of the bacon weave, and now this bad boy is ready for the smoker. Cook your Bacon Explosion at 225 degrees in a constant cloud of hickory smoke until the meat reaches an internal temperature of 165 degrees. Normally this will take about 1 hour for each inch of thickness, but that could vary depending on how well you maintain your fire and also how many times you open the smoker to take a peek. Mine took about 2.5 hours, which was right on target with its 2.5 inch diameter.

Now that our Bacon Explosion is fully cooked, we need to add some finishing flavors. Remember that barbecue sauce we used for inner flavor? We’ll be using that same sauce to glaze the cooked bacon weave. Using a basting brush, coat the entire surface with a thin layer of sauce. Sweet sauces are loaded with sugars, so they’ll give your fatty a nice glossy finish. Spicy and vinegar based sauces don’t contain as much, so they won’t set up as well. If you’re dead set on using those sauces, just cut them with a bit of honey and you’ll get the same effect.

Slice the Bacon Explosion into quarter to half inch rounds to serve. If your roll was good and tight, you should now see a nice bacon pinwheel pattern throughout the sausage. Obviously pork is best served by itself, but if you feel the need to make this meat monster into a sandwich, try placing a couple Bacon Explosion slices on a warm Pillsbury’s Grands Biscuit. You’ll reach pork Nirvana in no time flat!

Be sure to send us stories and photos of your Bacon Explosion experience. Who knows, you may see your ugly mug on BBQ Addicts!!!

[...] http://blog.bbqaddicts.com/recipes/bacon-explosion/ Before the flames addthis_url = ‘http%3A%2F%2Fwww.johnarroyo.com%2F20081223%2Fthe-bacon-explosion-erupts%2F+’; addthis_title = ‘The+Bacon+Explosion+Erupts’; addthis_pub = ‘djfingers’; Tags: bacon, bbq, food, goodness You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site. [...]

I had some trouble with the 2lbs of sausage on a 5×5 square. Seems to be too much on a small space and I couldn’t get it rolled up. I made 2 versions that works equally well. First was the 5×5 but I only used .5lbs of sausage. Worked great. Second version was 2lbs bacon, 2 lbs sausage on a 10×10 square. Worked good too. Not quite as bacon-y as the smaller version, but still good. Also, on the second version I added 1lb of shredded sharp cheddar cheese. Excellent improvement!

@armorer243 The size of the square depends on the width of your bacon. I was using some pretty hefty slices, so they may have covered more surface area than yours. Glad to hear the recipe treated you well!

wow yeah, over the top.
it’s kind of like having a plate full of frosting and no cake. the frosting is the best part, who needs cake? or how about a bowl full of melted cheese? a warm glass of hollandaise sauce? or why don’t you just gnaw on a stick of butter? that’s rich too. yummy!
obviously butter is best served by itself. but I guess if you have to you could put it on a biscuit or something.

@han Yes, this can be cooked in an oven. Just make sure it cooks to an internal temp of 165. You will loose all of the delicious smokey flavor that truely makes this dish complete, but then again…it’s still bacon and sausage, so you can’t go wrong!!!

This much meat can supply flavor to a lot of rice, corn, oatmeal, or potatoes.You are not even saving the drippings for cookies! In the post – (GRD) great republican depression times, when all foods are scarce, and gall bladder operations are priced out of reach by the Uber-Class, Ultra rich, who, by the way, don’t eat cheap greasy foods, we will look back on recipes like these and see the wrongness of our ways! we will be as thin as the Asian hoards of workers who drove us to this poverty, but we will be thin and healthy! In the mean time, as the clouds of darkness gather overhead and the dark curtain of un and under employment closes over us, – Chow Down !

Seems like a layer of cheese between each of the layers would make this an even nicer loaf…not any “goormett cheese” either, just stick with generic american slices….meaty-cheesy-gooey heart attack bites of bliss!

Wow, just… Wow! Now I think I know what I might make for Master Bacon. I’m actually a big believer in “Bacon Textiles” as I’ve taken to call it. This was made with a simple striping, but I’ll try a bacon textile next time!

Dude,
I couldnt stop laughing about “burning the bacon to hell until the smoke detectors go off.”
I thought that everybody ate their bacon burnt to shit until the smoke detectors went off.
I am so making this with the whole thing burnt to ash until the fire department shows up for some of this good pork tastiness.
-Porky

You’d be very welcome at Master Bacon, especially if you were to bring enough “Bacon Explosion” to feed everyone…

If you are serious, RSVP Here, make the trip and bring the Bacon! Lord knows that I’ve been to KC on several occasions, and my favorite part of the trip is digging into some Oklahoma Joe’s BBQ! Looks like I’ll have to try your now too…

The god I worship, Sonny ‘Cool Breeze’ Romero, is pleased. I was contacted quite a while ago with very important information. The worlds for best things. Breasts, cheese, ninjas and BACON. You have served the world great with creation. The perfect combination of all before mention things is what is kept in the Arc of the Covenant. Until I find the daft arc, this saintly fare will do. Bravo.

That is some great technique there. How does the bacon take to the second smoking? Looks really crunchy on the outside. Impressive.

Also: What, no cheese?

To see what I’ve been up to with my own (homemade) bacon, check out CONSUMED(I,THIS). I definitely can’t live up to your shock-and-awe approach to The Bacon Life, but I feel that we may be kindred spirits nonetheless.

This was an homage to pork, so cheese was left out of the equation. The second smoke on the bacon worked out great. It yields a stronger flavor than standard bacon, but that’s what us BBQ Addicts love!!!

I happened to stumble across this website- I definitely was not seeking it out.
This completely disgusts me…wish you could see what I see. That was once a living being- now it’s a heart attack on a plate. Bon Appetite.

[...] Tailgating I am glad the people I have season tickets with saved this for the last regular game of the season’s tailgating extravaganza. Bacon Explosion: The BBQ Sausage Recipe of all Recipes — BBQ Addicts – BBQ Blog [...]

For decades my favorite meal has required waking up drunk at a Marriott property and stumbling down stairs for their all you can eat breakfast. I routinely eat 3 to 5 pounds of bacon and spend the next 40 minutes reading USA Today back on my toilet (its how I roll). My friends marvel at the fact I’m not dead and still under 250 pounds. Not much under but I’m in the clubhouse at about half a stone under par (the British system tends to not make you sound so much like a/o – beast). I obviously appreciate (heavy stress on “ATE” part of that last word) any recipe that involves 2 pounds of bacon but I would like to add that in many butcher shops the thick bacon actually comes from Hog Jowls. I would invite the true bacon lovers to not overlook the possibility of buying hog Jowls (available at many grocery stores in the smoked meat area) and slicing it very thick. Let’s say 3/4 of an inch to make the wrapping of this feast much easier and the package much more sturdy. Using 3/4 inch cut hog jowls strips you could also turn this into an indoor oven backed feast. Not everyone can BBQ in the winter or at work in the breakroom for lunch. The only drawback to using bacon this thick is our public health requirement to avoid a neighborhood wide outbreak of Tricanosis. Because after all we all want live to eat more pork. I make a mean Hog Jowl casserole. It’s nothing more than hog jowls sliced and rolled up with 2 pounds of shredded cheese and sliced pepperoni inside. It great its like Pizza without all that pastry crap in the way. And baking lets a lot of the grease flow out not that its a health consideration but it does saves you from having to change your shirt after a good meal.

Dammit why can’t u master bacon and KC people live in DC for pete’s sake??? I don’t think people on a plane (or in my vehicle for that matter) would appreciate me haulin all that piggy wiggy around to portland!!! mmmm…. ok, have to go drool at my desk while staring at porky pictures now. THANKS for the awesome idea!

Wow! I stumbled upon this and instantly was mesmerized…the possibilities!
I shall make slight changes, but what a beautiful concept! (thinking the cheddar cheese option)
For those that are “disgusted” and prefer Tofu and such…perhaps you should go suck a fat baby’s dick?
I will never understand a life eating horrible food, just to make it last longer?
Perhaps this is what was meant by heaven on Earth?

[...] I know it’s been a long time, but I’ve been busy. There is one thing that could have woken me from my retail season slumber, forwarded by my friend Dylan: the bacon explosion. This work of pure genius must be seen to be appreciated in all of its artery-hardening, salivation-inducing glory. Check it out at BBQAddicts.com. [...]

[...] However, it’s very hard to accomplish that when there is a recipe for something called the Bacon Explosion on the internet. The pictures of this glorious meat-roll are worth the click alone with the last [...]

Nice!!
I don’t see why you need to cook it to 165 internally, that’s just ultra-well done and unnecessary. An internal temperature of 145-155 is perfectly safe! I mean I personally enjoy it a little pink especially if your using super fresh pork.

Feel free to cook your pork to whatever temp you prefer. 165 might be a bit high for chops or loin, but it’s plenty good for sausage. There’s more than enough fat to keep the pork moist and delicious. In fact, I’ve taken fatties much high without any problems.

In case you’re interested, here’s a publication put out by the National Pork Board, a pork producers organization, that has some of the facts about cooking temperatures for pork. They advocate 155 F but their basic message is “140 F is safe”.

The U.S. Code of Federal Regulations for processed pork products reflects experimental data,and requires pork to be cooked for 2 hours at 52.2 C (126 F), for 15 minutes at 55.6 C (132 F), and for 1 minute at 60 C (140 F).

Either way, I’m sure the Bacon Explosion is delicious at whatever temperature you choose so cook it!

Thanks for the great info!!! But I would like to point out that there is a difference between “safe” pork and properly cooked pork. Many BBQ meats (especially pork) are cooked well beyond the “safe” zone. Pork butt can be taken as high as 210 degrees and will still be quite moist. It’s just a matter of how much fat you choose to render out of the meat. The low and slow cooking process is very conducive to retaining moisture while breaking down the tough connective tissue. This is the whole reason that BBQ is so tender and delicious. Ultimately though, it all boils down a matter of personal opinion. There is no right or wrong when it comes to BBQ, and as you said before, the Bacon Explosion is delicious no matter temperature you choose. So do what best suits your taste while staying safe.

It made my fat meter go BONG! But I can not look at a thing like this without thinking of what to add to make it just a little better. Grilled chopped onion & jalapeños; Diced leftover baked potatoes & shredded cheddar cheese as a last layer inside. That should make a complete clog.

Perhaps it would, slightly, but I don’t see that as an impediment, especially because you’d probably want to sear the tenderloin first. Plus, the tenderloin can stand to be cooked to a lower temp than the sausage.

Haven’t made this bacony blob yet but plan to very soon. I’m thinking about some fresh cilantro, halved cherry tomatoes and sharp cheddar cheese in the center mixed with the bacon to add some freshness. Bu either way, great recipe!

Frankly we’ve been accused of “stealing” this recipe several times and I don’t get it. It’s just sausage wrapped in bacon, and we did it well. You and the other fourteen people that have claimed to invented it can take credit, we just take credit for making this one

My Portuguese is a bit rusty, but I think you said something about a calorie and cholesterol bomb..? And you’re right, just don’t eat it all at once! It’s good as leftovers and we ate it for about a week. great for breakfast!

by eating these horrifically raised factory farmed pigs you’re filling your bodies up with cancer causing heavy metals, hormones and antibiotics and destroying the efficacy of the antibiotics your children will need to survive by creating super bugs and ruining the planet they need to survive.. have you read about the waste that a pig CAFO creates? .. You’re all disgusting and karma will get you in the end for having such a lack of ethics.

I generally agree with your point of view—that’s why I almost never eat factory-farmed animals—but what I don’t agree with is your preachy fun-killing rudeness. You must know from experience that no one will listen to you when you take that tone. How about you go eat some organically raised soy products and leave the rest of us to our good time?

The most difficult part seems to be the sausage roll. My suggestion is take a tip from sushi makers and create a rolling sheet from wax paper, butcher paper or plastic wrap. Cut a sheet that is the same size as the bacon layer. Do not cover the entire bacon layer offset the wrapping material an inch or two and then layer the sausage on top. Now you can easily pull the entire sausage layer at once and wrap it (obviously leaving the wrapping material out of the rolled sausage).

[...] Bacon Explosion: The BBQ Sausage Recipe of all Recipes The other day the guys from BaconToday.com contacted me in search for some barbecue bacon recipes. Of course I have plenty of great uses for bacon in a barbecue pit, but the longer I thought about it, the more I wanted to step it up a notch and clog a few arteries for those guys. Behold, BACON EXPLOSION!!! Here’s what you’ll need… [...]

A friend sent me this link and I just knew I had to give it a try for New Years Eve. Unbelievable, Mine did not turn out as pretty as yours but the taste was amazing. We ate the leftovers w/biscuits New Years morning. Keep these great ideas coming.

We don’t claim to be the inventor of the fatty in any way. If you can provide me with the location of where we made this statement, then we’ll gladly remove it. We too have been making fatties for years and definitely acknowledge that they are commonplace within the BBQ community. In fact, I even called the Bacon Explosion a fatty a few times during the write up. I personally have never seen a bacon stuffed, bacon wrapped fatty though, so I thought it would be a fun way to pay homage to pork. I had a blast making it, documenting the process, and serving it to my family and friends. Isn’t that what BBQ is all about?

i am a bacon whore…this makes me so happy!
the bacony goodness, not so much the sausage,maybe shredded bbq chicken.
definitely some cheese,with some horror movies , beer and good friends
love it
making it
om nom nom nom

This is a sure try for our next bbq adventure! Have you tried it with maple sausage? I can’t eat the italian due to some spice allergies. Also any recomendations on rubs that are peppercorn (black pepper, ect.) free?

@Sid – I accept your bacon wrapped ring and tip a glass of 18 year single malt in your honor!!!

@Janice – If you’re a fan of sweets, which it sounds like you might be, you should try using brown sugar and cayenne pepper (or red pepper flake) on the outside. It will melt down and form a nice crust around the Bacon Explosion. You can adjust the heat levels by the amount of pepper you add. Also, I have an uncle who is allergic to black pepper, but is able to eat white pepper without any problems. If that is the case with you, then you can make this simple substitution in just about any rub recipe.

@Jason
Thanks I’ll try it like that. Yes, I’m a fan of the sweets! And camelized onions in the bacon fat, my addition to the bacon explosion. Unfortunately all peppercorns are out of the picture for me.
Motto: Eat what you can and can (or freeze) what you can’t. Author unknown
If anyone’s still having problems rolling the sausage, keep the width and try making a longer thiner piece to roll up. I recomend using wax paper underneath.

[...] What a week. First I start off the week with four different kinds of pig in the porktastic Magical Animal sandwich. And today, I find out what I live in a world where “Bacon Explosion” can and should exist. Check out this article for a full explanation of exactly what Bacon Explosion is and why you should … [...]

Because I’m a half-glass-full kind of person, I choose to assume that all of the nutrition-related comments are meant as compliments to the creator of this earthly hog miracle. If I could replace my healthy, still-beating heart with a bacon explosion, I would do so.

Try using the Jimmy Dean breakfast sausage that comes in the “tube”. It is not as intense as Italian sausage but it will roll just as well (who doen’t like breakfast sausage?). I usually spread a nice layer of the stuff over a personal size frozen cheese pizza and bake it. The sausage paste spreads on nice & even and browns up beautifully.

Ground beef would work great! In fact, with the added cheese it’s a bacon cheeseburger fatty. My only advisory is that beef dries out easier than pork. Just keep a close eye on your internal temp and you’ll be just fine.

[...] days searching through the intertubes to find the perfect bacon receipe, we’ve stumbled upon: Bacon Wrapped With Sausage, that’s Wrapped in Bacon… then BBQ’ed. Now all you’ll need to find is a bowl of ranch dressing & a [...]

In reply to:
**********
“For those that are “disgusted” and prefer Tofu and such…perhaps you should go suck a fat baby’s dick?
I will never understand a life eating horrible food, just to make it last longer?
Perhaps this is what was meant by heaven on Earth?”
***********
Some people, believe it or not, don’t like bacon at all.

I’m a vegetarian, who was sent the link to this recipe by a non-vegetarian friend for discussion purposes.
I was raised in a poor southern family who cooked all the normal things, including lots of fried meats. I never liked them. The smell makes me sick.

I am not a vegetarian for health reasons and almost never eat any soy product or tofu. I think my food tastes great as I generally make my own food at home from scratch.

Why are you the slightest bit concerned with whether anyone else does or does not like bacon? If you like it, then eat it…but not everyone else is going to think it’s all that great.

If this isn’t attempted/assisted suicide than bleach is the new salt for your barbeque sauce. I could only expect such greatness from our Southern lying states for coming up with better ways to enjoy a beer, your cousins close company, and a new way to increase obesity. Get em’ while it’s hot cowboys.(if Brokeback Mountain is your thing)

[...] Bacon Explosion: The BBQ Sausage Recipe of all Recipes "I have plenty of great uses for bacon in a barbecue pit, but the longer I thought about it, the more I wanted to step it up a notch and clog a few arteries for those guys. Behold, BACON EXPLOSION!!!" Oh sweet jesus. (tags: bacon recipes bbq coronary ) [...]

Dear Someone,
My comments were not a Nazi inspired ploy to force someone to eat food they don’t want to..it is directed to those that come to a site called bbqaddicts and read about a bacon masterpiece..and begin to preach and bitch. Eat whatever you like, just save the preaching for someone interested in your same tastes.
It makes no sense to go to a “fan” site of anything…to talk about how stupid or wrong it is for them to be fans.
I am so sick of people who find it necessary to direct others on diet and morality..or a combination of both.
I happen to like Bacon, meat in general, my very hot young wife, boating, and football..I have now added this fine meal right between meat in general and my hot young wife…that being said…if you don’t like the idea, don’t eat it, and preach to someone that agrees with you. The bitching I have seen here has inspired me to make sure that all my carnivorous friends will not only see this recipe, but taste it frequently, and I am quite certain you won’t be joining us.
Perhaps the whole baby thing excited you?

seriously. as much as i am open to other peoples opinions, i can not fucking tolerate people who judge me for eating meat. I AM THE SKINNY HOTT WIFE, and i would make this for my man any fucking day. if you dont like meat, WHY THE FUCK WOULD YOU FREQUENT B_B_Q_A_D_D_I_C_T_S??? its easy to judge people when you are on a site dedicated to roasting, seasoning, killing and eating dead things. you want to criticize someone for eating meat, go bitch at some “vegetarians” who eat fish. if its dead, i will eat it. when i die, make MEEEE a fucking bacon explosion…a big fatty fat MELISSA BACON EXPLOSION. i WILL clog the arteries of people who dont know they are eatting me!!! bwahahahaha! WEAVE ME INTO A BASKET OF GREASY FATTY DEAD GOODNESS…AFTER THAT…if you are a vegetarian, maybe, just maybe, i wont judge you for being a doucher. i….am drunk. and FULL OF BACON. ahahahahahahaahahahahhaahahahhahahahaaaaaaaaaaa

PS….
you cant smoke cheese. you can…but it probably wouldnt be so good. if you want cheese, find a recipe that doesn’t cook for almost 3 hours….unless its cheeese log. which log-o-pork and log-o-cheese….oh god. you’re right. im not worthy….

[...] Bacon goodness! Following on from the bacon weave is the BBQ Bacon Finger! Bacon Explosion: The BBQ Sausage Recipe of all Recipes Check out the full post, it has some good pictures of the design and cooking process. [...]

For one, I am not as half as cranky as you seem to be about this. I happened to run into this site because a friend showed it to me. Said friend likes bacon but thought that this recipe was amusing in a decadent way and wanted to show it to me.

I said nothing about Nazi’s…or your wife for that matter.

To be fair, even for those who like bacon…that does not automatically mean they will like this recipe.

I read this while drinking a V8 as I’m on day 7 of my ‘Eat Better, Stupid!’(tm) diet. Honestly, you made my teeth hurt with hunger. This looks incredible. It does scream for jalapenos and onions, tho. And beer. Lots, and lots of beer. When I get down under 200lbs, I’m going to celebrate with one of these. And then, I’m going to have to get under 200lbs again.

Holy. Freaking. Crap. This is amazing. I have found heaven on earth, and it involves bacon! I am so buying a smoker JUST so I can make one of these. And I’m going to use Nueske’s bacon! Excuse me, I need to go collapse now from the sheer joy of the thought of this.

My friend and I made this last night and it is truly something thought of by a mad genius. I had a brainstorm to make it EVEN BETTER!!! After the Bacon Explosion is complete, cut your slabs a little thicker. Then insert a chopstick into each slab before dipping in cornmeal batter and deepfrying!!! Serve with a side of sausage gravy! Enjoy.

We made this without the BBQ sauce, and the seasonings. It was still delicious! We sliced it up, and took half the slices and lined the bottom of a 13×9 pyrex dish. Covered the whole thing with eggs, and cheese, rebaked it. It is the best breakfast casserole dish!

[...] Bacon Explosion: The BBQ Sausage Recipe of all Recipes — BBQ Addicts – BBQ Blog The other day the guys from BaconToday.com contacted me in search for some barbecue bacon recipes. Of course I have plenty o… [...]

We are going to do this camping. Some small changes planned: we will add Jalepenos and Shredded Sharp Cheese to the mix and use a deepfryer. If we survive the night, breakfast the next day will be leftover bacon explosion sitting on top of hashbrowns with a fried egg on top.

Angioplasty waiting to happen!! OK so I made it this weekend and I tried to be somewhat careful of the fat content so I used Jimmy Dean lo-fat pork sausage. It turned out to be slightly dry! Long live PORK FAT!!!

This was the main dish for our tailgate party in Pittsburgh for the Divisional Playoff game yesterday. BTW – the Steelers were triumphant and my wager was paid off with a bottle of Johnny Walker Green label – but I degress…)
I loved this recipe but I opted for bit of a twist – 4 lbs. of bacon and 4lbs. of pork/venison sausage.
In case you are concerned that my arteries were deprived – I decided to smoke Camel non-filters for the 3.5 hours while this heavenly beast was smoldering in the smoker.
I must say, the Burnt Finger BBQ sauce was one of the best sauces that I had ever tasted – the rub I used was my own – and included a combination of homegrown scotch bonnet peppers and crushed red pepper. The sweet smoky flavor of the sauce and honey really complimented this arterial cork and with nearly 2 lbs. of leftovers, I plan on trying the deep-fried suggestion described earlier and perhaps I will use a hush puppy/beer batter… Kudos to the visionary who, like myself, obviously looks forward to our next coronary.

Forgot to add – I had a bit of trouble rolling this 4 pound monster so for an extra tight roll, I used a commercial sushi roll mat (bamboo weaved with string) lined with a couple of layers of plastic wrap to avoid cross contamination…

@DumbBastid – I hold Bacon Explosion soley responsible for the Steeler victory. I also expect you to be at Arrowhead Stadium next year if your team comes to town. The game might not be good, but the tailgate will be LEGENDARY!!!!

Jason – Thanks for the tip on the use of sausage with the pork fat. I used the ” Big Green Egg ” BBQ/smoker. It does have a tendency to cook slightly hot. I cried when my Chargers lost to the Steelers and maybe I wasn’t paying enough attention to this creation. I think I will make this next time Southern California style and roll the center with a prosciutto/asparagus/jalepeno combo. Lots of good ideas from the people on this site. Gotta try ‘em all!!

@Michael J – Big Green Eggs are very versatile cookers. You get a smoker, grill, and outdoor oven all in one package. But in order to use it to it’s full potential, you’ll want to have good control of your fire. In my experience, even a millimeters difference in the vent openings can make a big difference with the Egg. Next time you fire that bad boy up, pay close attention to your settings and how it effects your temp. You may even try measuring the openings and keeping a log of your results for future reference. Once you get your temps under control, you’ll notice a sizable difference in the quality of meat you produce.

[...] Although, I hear now that this is when your metabolism starts to slow down and the unhealthy effects of food can hit you. This means that I am no longer invincible to what happens when I would eat something like this. [...]

Great recipe but what a waste of time and smoke. to make the recipe simpler and better, make the sausage roll separatly on a sheet of plastic wrap and roll very tight (like a sushi roll) and then wrap in the bacon weave. Microwave for about 3 minutes per pound to an internal temp of 140F before smoking. finish as directed but only smoke for about 30 minutes or until browned.

Microwave??? Seriously? First, the proteins in the meats will bind around 140 degrees, so putting it on the smoker after that is pointless as it won’t absorb any smoke flavor. That generally defeats the purpose.

i don’t know whether to eat it or smear it around inside my aorta. i could see whipping one up with, say, a bratwurst stuffed inside and feeding it to a large crowd of carnivores. It would make for a real steatoganza.

I think i’ll kill myself with that! I think i’ll record a video of everything i did to make that suicide Roll. I’ll let you know when it’s over. It may take a while cause it’s winter and we never use our charcoil in winter. But anyways i’ll try to convince my father to buy every ingredients and i’ll try to make it in the oven, even though i don’t know how to see internal temperature… see ya!

Today (1-19-09) I made the Bacon Explosion. WOW! First of all, the Italian sausage available here (South Texas mid-coast area) was so bland. I used half hot and half regular. It was fun to make but the taste was missing. My guess is, it was the Italian sausage. Next time I’ll use Owens Hot sausage. Makes an impressive presentation though.

[...] tonight is inspired by two things. The first is the bacon roll found here. The second is the bacon roll found here. Now, I’m not cheap (just ask my wife), but we had ground beef and some spices, so I made [...]

Ok.. did it was a little tricky to roll but i also did add a bag of shredded cheddar and then slice up two jalepanos and mixed that in the meat. So dont know how the spiral will be but as for the sausage i used hot sausage too! Amazing!!!

@kellleyD – The grocery store near my house just started carrying Bacon Salt. I picked up a bottle of it the other day, but haven’t had a chance to use it yet. Next time I whip up a couple Bacon Explosions I’ll put it to good use!

I can’t wait to make this!!! We are going to make it for Super Bowl. I have taken the Monday off work just in case I don’t make it. If I do make through the night and the next day I will be talking about it on my morning show, everyone on our show loves bacon as well, they will be so jealous.Thank you sooooooo much for this! Again, I can’t wait to make it!!

After reading all these statements and testimonials I am truly in awe! I believe god made bacon as a sign that he loves us and that it should be wrapped around everything that is edible. I am a member of a motley crew known of as “camp Sausage” We go to bluegrass festivals and eat sausage with every meal (along with most other pork products) I’ve gotten the technique for wrapping bacon around marshmallows down tight… I cannot wait to throw a few of these slabs into the smoke chamber, burn a few fatties, and pass the whiskey ’round!!! The Amish make some wicked bacon and sausage down here in south eastern Pa. I hope they will profit greatly from my efforts to spread the gospel!!!

I am going to make mine with venison sausage just as soon as I can dig my smoker out of the snow. If I have a heart attack after eathing this, so be it. Who wants to live forever? At least I will die with a great big greasy smile on my face.

[...] ATTN: Bacon Lovers Someone needs to try this. You need a grill which is something my apartment complex won’t let us have. I could use my buddys grill but then he would want some of the delectable treat. Here is the link to the recipe http://blog.bbqaddicts.com/recipes/bacon-explosion/ [...]

Wow. My lowcarb is usually a lot more boring than this. My eyeballs nearly fell out of my head. And don’t start me on how it’s a phallic object to boot. Some foods are frighteningly perfect.

I’m seriously wondering about 101 variants on this. Like small-cubed pork with chili verde sauce in the middle. Or shredded bbq pork in the middle (both could be partly-cooked first). Or actually, three thin layers: bacon, canadian bacon, and pepperoni, maybe partly-cooked first so they were each more crispy, THEN something in the middle. Or, if you gotta make a meatloaf, why not make it like this? Or . . . my god. My house is going to smell like bacon for weeks but I’ve gotta try it!

[...] for your Super Bowl party needs, check out the BBQ Addicts’ ridiculously awesome Bacon Explosion. If you are a bacon fan, it is an absolute must. I mean, any dish that calls for a 5×5 bacon [...]

Unfortunately, I currently live on a heavily guarded compound in Baghdad. It’s just a tad difficult to get bacon and pork sausage here. I’ll be back stateside around Easter and this will be the first thing I will smoke. What a way to get back into pork, the missing ingredient in this current life….

[...] Re: The GF Recipe Thread i’m torn between introducing this with a reference to homer simpson or to ‘pulp fiction’. either way, it looks like porcine goodness…. Bacon Explosion: The BBQ Sausage Recipe of all Recipes [...]

@Jon – Indirect heat is the key to grilling this bad boy. Turn off at least half the burners and set it above those. You may even want to use a drip pan so catch the bacon grease. It that grease hits the flames, then you’ll get flare ups and catch the whole thing on fire. Very unsafe, plus an extreme waste of good pork!!!!

In a heavy nonreactive pot, add the maple syrup, whiskey, vinegar, orange juice and peel, brown sugar, mustard, and soy. Bring to a simmer and reduce the mixture to 1 cup. If grilling or roasting meat or poultry turn and baste with the glaze during the last 10 minutes of cooking. If grilling or roasting seafood, turn and baste with the glaze during the last 5 minutes of cooking.

[...] get out to the market and get the ingredients needed. But I do offer up the link to the website, BBQAddicts.com, which has many lovely pictures on how this simple simple meat roll is made and cooked. I [...]

I own “BUCKAROO PIT BBQ WEST TEXAS COOKING” and the Bacon/Sausage Combo sounds good however, I have many Workin’ Ranch Hands that like the fat off the top of my Smoked Briskets and placed between two sticks of bread. That would exceed the fat content of the Sausage/Bacon Combo!!!!!!!!!. But they love it!!!!

[...] like excess, ladies and gentlemen, I present the Bacon Explosion: … This recipe is the Bacon Explosion, modestly called by its inventors “the BBQ Sausage Recipe of all Recipes.” The instructions for [...]

As an American living in Egypt – a nation where pork is legal, but of poor quality – I am unhappily pork starved. Just browsing the pics and recipe instructions on this site has me smiling and drooling all over the place!!!!!! :),,,, Love it! Love it! Love it!

@Ray – Although we recommend the smoker, you can cook it in the oven at 250 for around 2 1/2 hours (just make sure the internal temp reaches 165). After baking, you’ll need to crisp up the bacon either in a fry pan or in the broiler.

[...] with NATIONAL MEAT WEEK? God is so, so, so cruel. More on this soon.Valhalla, I’m coming.bbqaddicts.com- I can’t even begin to count how many people have sent me a link to the Bacon Explosion [...]

I must pass on this hilarious true story to all you Bacon Explosion lovers. I printed a picture of the Bacon Explosion…the very last one where it is cut in half. Had it on my kitchen counter and a friend came over and looked at the picture and asked “whose guts are these???” I laughed so damn hard I could barely talk, but asked her “do you think that’s some kind of picture from a colonoscopy???” LMAO still!!!

This is the only post of yours I’ve read, but I can tell you’re from KC (or have excellent taste) due to your reference to Cowtown and Fiorella’s. If you’re in the area, you owe it to yourself to go to Danny Edward’s on SW Blvd for their brisket, the best in town, and to Snead’s at 171st and Holmes for their hot bbq sauce, also the best in town.

I DO want to make this in my FE100, but wonder if laying the sausage and other layers down on top of the bacon and then trying to separate the two isn’t overcomplicating things. Why not make the roll separately, seal it and lay it onto the weave for the first time as a log? Or why not just mix all ingredients, make a log and wrap it in the weave? I know the ‘pinwheel’ effect will be lost but how important is that? Won’t change the taste, as I see it. What do you think?

“Seems like a layer of cheese between each of the layers would make this an even nicer loaf…not any “goormett cheese” either, just stick with generic american slices….meaty-cheesy-gooey heart attack bites of bliss!”

@Eric – Cooking in the oven is not a recommend method. I would suggest using a stovetop smoker if you don’t have access to a patio style smoker. You’ll be missing out on so much flavor if you cook it in the oven.

@Kerry – I like to lay the sausage over the bacon because it helps with the sizing. I suggest doing whatever works best for you. While the pinwheel look good, is also creates little cavities that hold the sauce you drizzle over the top of the chopped bacon. If you mash all the ingredients together, then you’ll be missing out on that portion.

[...] Bacon Explosion This looks so good but it’ll probably kill you on the spot!! Bacon Explosion: The BBQ Sausage Recipe of all Recipes – To Reply, Join Diesel Bombers Now Its FREE And Instant ! Johnny Cetane’s Sig:2005 Chev [...]

[...] yet to arrive (and it will), I find it amusing that the NYTimes food department today featured the Bacon Explosion, a similar concoction which uses sausage filling instead of melted cheese. I think I’ll [...]

Hey, if you just can’t get enough recipes and you want to ‘see’ bacon on all of your websites just add this handy item to the beginning of all of your websites to superimpose a big fat juicy piece of bacon to remind you of your first love! http://bacolicio.us/http://blog.bbqaddicts.com (sans the health issues) Enjoy!

[...] in common with social networking? Well, the New York Times reports of the growing popularity of The Bacon Explosion, a mouth watering treat not for the culinary faint-of-heart. The article outlines how the recipe [...]

This sounds amazing (although possibly fatal)! Does anyone have any tips for cooking it in something other than a smoker? All I have is a charcoal grill, a gas grill, and a convection oven, but would LOVE to give this recipe a shot. Any help would be much appreciated!

@Hackett – There’s no reason you can’t smoke this in a Weber Kettle charcoal grill.
Simply build the fire (low-med) off to one side of the kettle. Shoot for 225 degrees or so.
Don’t forget some hickory wood on the fire.
Place a drip pan on the other side, and place the bacon monster over that pan. Get the internal temp to 165 after a few hours and you’re good. Jason’s took 2.5 hours.

It’s just too bad that I had already planned my Super Bowl munchies (ribs, potato skins, stuffed jalapenos and nachos) before I read about this. I’ll definitely give it a try, probably with a pepper jack and grilled onion filling.

I have trouble keeping my smoker (a big ol’ boxy Brinkman) at a steady temperature. It tend to cool off to 180 degrees or so after an hour. Finishing it in the oven might be necesary.

Have we not learned anything from our U.K. brethren. Try one like a Scotch Egg, run some hard boiled egg down the center then when your done building it, dip it in egg, roll it in breading and DEEP FRY! Of course they may have to be smaller to fry right. Doesnt really harmonize with the BBQ theme but what the hell. Put your Cardiologist on speed dial!

I am an animal rights person by nature, and I hate the killing of animals in the pursuit of glutiny like this recipe. However, I must admit I can be a hypocrite. Whenever I am at a friend’s house for a BBQ, the smell of meat cooking can drive me crazy. When I hear the meet sizzling, sometimes I go crazy and have to PIG OUT.

Hey you awsome BBQ men of my dreams!!!
I made this for my nephew’s b-day party. One of my in-laws is JEWISH, so I made a change for them (my lovely cousin has made a culinary conversion for her jewish hubby) since they can not eat pork. I made the yummy yummy porky one for the rest of the family, but for them I exchanged the reg. italian sausage with italian TURKEY sausage, and the bacon for TURKEY bacon. I must say it turned out just as fingers biting good!!!!! It also cut down on some Cals, for those who count theirs… anyway…love you guys, keep up the AWSOME work!!!!!!

anyway, would it be possible to go one step further with this and batter it in corndog batter and deep fry? it seems like it would fall apart easily…unless you bake/broil it halfway through, take it out to cool, batter it up, and then deep fry.

My boy from KC will kill me for this, and frankly I might have to help him..BUT….since I left my smoker in Arizona (to him) I suggest using a little liquid smoke in the bottom of your pan if you have to use an oven. I know, I know, its almost a mortal sin, but for those of us who are awaiting the stimulus package to afford a new smoker, the imitation will have to do…as for the cheese, smoked gouda and habeneros for those brave enough…

[...] sends me bacon related websites. Well, to Aaron and anyone else reading this post, try this bacon extravaganza on for size. This will be my contribution to the Superbowl party I am attending. This will be my [...]

[...] I don’t think I can say much else, other than to direct you to the BBQ Addicts website. I’m doing a big event on the smoker on Saturday, so this about sums it up. I give you the Bacon Explosion. [...]

I can’t believe I have never seen this website before. A coworker of mine sent me this URL. I literally had a dream about the Bacosplosion and have started obsessing a little. Our deck (and grill) are covered in 3 inches of ice but I am sure they will melt off enough for Sunday and even if they don’t, screw it! I am making this thing for the super bowl!!! YEAH!

We don’t claim to be the inventor of the fatty in any way. If you can provide me with the location of where we made this statement, then we’ll gladly remove it.

Yeah,,, go ahead and remove it dude.

From the NY Times:
The Bacon Explosion was born shortly before Christmas in Roeland Park, Kan., in Jason Day’s kitchen. He and Aaron Chronister, who anchor a barbecue team called Burnt Finger BBQ, were discussing a challenge from a bacon lover they received on their Twitter text-messaging service: What could the barbecuers do with bacon?

Copy and print, my friends. I stumbled upon this site 3 days after it’s upload and it’s lit up my inbox every day since then. I hope the site owners make some money from the tremendous traffic they have allowed. It’s a wonderful thing.

[...] I’m always in the market for sticking a clothespin on my aorta, the fattier the better. So it was to my great delight to discover this Beautiful Bacon Masterpiece. I’m making it for Super Bowl Sunday, here’s the lowdown and recipe. [...]

[...] mix 2 pounds of thick-cut bacon, 2 pounds of Italian sausage, and some barbecue sauce? You get the Bacon Explosion… bacon and sausage wrapped up and barbecued for an artery-clogging feast fit for a 500-pound [...]

ok. here’s a tip for all you poser fools who are trying to talk trash about this most delicious of the good lord’s creations.

get off your high horse, grow a pair, and eat some freaking bacon. real men enjoy bacon, or generally any pork product, without any thought of the physical harm that eating pork may cause and without any thoughts of remorse about how many pigs had to die in order to serve the greater purpose of man. those thoughts are harbored only by weaklings.

this recipe was designed by someone who obviously was blessed with divine influence. this might be the greatest invention of our time.

[...] BBQAddicts.com has the recipe and tutorial for this cholesterol bomb. Two pounds of Italian sausage and two pounds of bacon, rolled up like a cinnamon roll and slow-cooked in a smoker. It does sound tasty, and it’s not covered in French fries. [...]

@ Jaimo – Looks great….Why isn’t there a print icon so I can print the recipe?….Come on guys work with me. Not everyone needs to ‘Dig It”, “Stumble on it”….I just want to print it.
“work with me”? Really? Do you run a blog? Do you know how hard it is just to get a great post like this together? Let alone having a CSS file that allows “printing”? Do you even know how much more work that is? “work with me”?? REALLY?

@GAQT466 – ditto!

@Kerry – why would you suggest readers go to a site that requires a login to view this recipe? (my_dot_huddle_dot_net)
Have you people not heard of copy/paste?

@Dan 01.29.09 at 7:52 pm – you don’t make any sense. Learn to quote and type.

@Marc – Kudos, my friend. It’s a no brainer. Thank you!

@ everyone else… I’m sorry, but I had to call out the guys above that just don’t get it.

This post is one of the most popular that I’ve ever seen since blogging about food and bbq.
Thank you Jason and Aaron!

[...] I love to push the limits with food. With that, I get the opportunity to be extremely creative and channel my tastes and my passion for food into new and amazing dishes. I also have an extreme respect for others who do the same. Today I got sent two articles. One was just released in the NYTimes about The Bacon Explosion. I would link to the NY Times but I love where this article first came from. I heard about this over month ago from BBQ Addicts. http://blog.bbqaddicts.com/recipes/bacon-explosion/ [...]

I think I just gained 10 pounds just looking at these pictures. What kind of sick person came up with this recipe? Whoever did needs to be arrested for all the people they killed from this horrible, horrific, sickening recipe.

Oh my god are you people insane! I think that I just had 3 heart attacks from looking at this picture. If you eat this you will die a horrible death, it might look tempting now, but you will never be able to get the fat and lard out of your hardend arteries, which will in turn lead to your ultimate demise.

Jason, I’m very impressed with your creation, but I’m not suprised at all. I remember you making some good stuff on the smoker at Dad’s way in CoMO. Congrats on all the success! I can’t wait to make one of these.

[...] killer in many ways… umm umm good… I’m going to try this..anyone else like to smoke and bbq? Bacon Explosion: The BBQ Sausage Recipe of all Recipes __________________ Take me to your leader my cat will know what to do from there. MCB Feedback. CC [...]

[...] a rolling of the whole concoction that can be cooked in a smoker, on a barbecue, or in the oven.The Bacon Explosion blog has detailed photos and instructions for preparation. Check it out. Take photos if you make [...]

This was a great reason to buy a smoker. We had to get an indoor smoker to and the recipe works great but did not take 2.5 hours. Is that a typo? Seems like a long time unless indoor smokers do it quicker at the same temps…

But had to test it out on some chicken and veggies and found a new love: the indoor smoker. Only 28 minutes for three huge marinated chicken breasts. I know it may be sacrilege for hardcore BBQ’ers but it’s winter, we have no backyard, and for $40 it replaced the George Foreman. Buh-bye.

YUM! It was delicious. I did do a few things wrong, but that just leaves room for me to make it again:

* Bacon I bought was delicious but VERY salty. I needed to either omit all salt from all other portions of this recipe or find a less salty bacon
* Sausage I bought was more “country breakfast” than “zesty italian” (which I would have preferred) but it was still good.
* I really shouldda used a sweeter BBQ sauce or cut the one I used with honey or similar.

I made two of these beautiful beauties for my hubby to take to work on a Friday, it was a smash hit with everybody on his team save the vegan, who was disgusted. Anywhoooo, this comment goes out to all the people that needed an oven recipe…DUH! Use your heads people! Just put it in the oven at the temp stated for the smoker and cook it until the internal temp read 165 or so….then slather it with the rest of the sauce and stick it back in the oven until it’s all burned and yummy lookin….I followed the destructions as stated in the recipe and used the oven in the above mentioned fashion, and it turned out perfect!!! The bacon was wonderfully crispy crunchy and oh my yes, it was a little slice of heaven, right here in my dinky little apartment kitchen (hence I have no smoker, cuz I’m not allowed to have one on the deck, and I’ll be damned if I’m going to leave a good, nice smoker just sitting around down on the ground below my deck, so that one of my dipshit neighbors can steal it!) Thanks for the great recipe!

just for fun, i calculated the nutritional information base upon the labels of the ingredients i used.

made with 2 pounds of thick sliced bacon, 2 lbs of spicy iltalian sausage, and grands butter milk biscuits. the final log was massive and cut into 1/16 thick slices for a burger patty. roughly a 1/4 lbs precooked patty. then placed on a buttermilk flakey biscuit.

calories 477.5
fat 30.75 (keep in mind 190 cal and 9 fat are from the biscuit)

not as bad as you’d think. so just get 16 people together, because if you don’t, you’ll have seconds, and it gets worse from there.

Hey all. My crazy friend Billy Bob sent us a photo of his “Love Log” (ooh, that doesn’t sound good – that’s his term for the Bacon Explosion). It inspired me to create a VERY short tribute to the B.Ex. You can check it out at my Vimeo webpage: http://vimeo.com/3048659

THIS WAS AMAZING… one thing I would advise is if you plan on eating more than one serving per night, be very light or make sure you don’t use a salty rub. When I made it I found that even if we removed the rub it would make it way better and over all you could eat more of it.

[...] treat yourself to one of these instead: Bacon Explosion: The BBQ Sausage Recipe of all Recipes Jason __________________ See http://www.scuba-addict.co.uk/ for diving trip reports and the UK [...]

What do you mean make it seem like a fetish site, Dan? Just because I have this recipe listed under Porkgasm in my recipe file doesn’t mean it’s a fetish. I prefer to thinkof my love of meat, and pork in particular as more of a predilection.

I just made this for my husband for his valentines day dinner. Yes you heard me. I am a pretty good cook so when my husband asked me to make this bacon explosion thing I was floored. However, I did what he asked and prepared it. Its a very simple recipe and I was afraid it would fall apart but it didn’t the weave kept the roll and all of its greasy goodness inside. We took pictures to of the event (for some reason he became obsessed with the bacon explosion after hearing about its popularity) and after his first bite he was in love. Not exactly the most healthy recipe i’ve tried but it did make him happy. Happy valentines day all and thanks for the great recipe.

I’ve made 4 of these now (and shared with many, many people) and so far the favorite has been a breakfasty version:

-Peppered Bacon
-Jimmy Dean sausage (accept NO substitutes)
-the addition of 1/2 pound of Velveeta Mexican Mild cheese in the middle (be sure to close up the end of the roll as much as possible to prevent the cheese from running out due the tightening of the roll). I just cut slices and layed them out along with the cooked bacon in the middle. Along with some Mary B’s Butter Flavor frozen biscuits this is pretty simple and a bit of heaven.

[...] A PR person mentioned this in a press release and I had to check it out. It’s called “Bacon explosion” and from the looks of it, has to taste awesome. If you have the patience to try this, let me know. See photos and details at http://www.bbqaddicts.com/blog/recipes/bacon-explosion. [...]

[...] I’m making that this weekend. Oh mama! And when I get home I will be making this on my smoker: Bacon Explosion: The BBQ Sausage Recipe of all Recipes __________________ "Well Andy, I think I’m gonna head on up to Monte Pilot to worship [...]

[...] right, it’s the taste sensation that’s been sweeping the nation! No, it’s not the Bacon Explosion or the probably deadly Bacon Cheese Pizza Burger, the likes of which have been clogging your [...]

[...] might support the Google translator theory, because some research has turned up a website called BBQ Addicts which does feature a recipe called Bacon Explosion. But somehow I like the idea of [...]

[...] it won’t be as big–it will be BIGGER. As if you really need proof of this, witness the Bacon Explosion. Not only has basically every food (or otherwise) blog now reported on this gut buster, but even [...]

[...] sweat, and as one they looked towards the south, acknowledging that it had been born. Behold – the Bacon Explosion. – A horror story to all men throughout the world, a woman gives birth to twins, twice – WHILE ON [...]

[...] (maybe that goes too far – an argument perhaps) declaring why it’s okay to eat cheeseburgers or bacon may not always have pleased my father, but sometimes I would believe asking him these question was [...]

We were quite pleased with our Bacon Explosion! In order to lower the fat content, we combined half regular sausage and half turkey sausage. It has been our experience with turkey sausage that it’s all in the seasonings and with the Bacon Explosion our experience proved true. It was outstanding! My fiance is a master weaver and when he was finished the weave looked incredible. We can’t wait to try some of the other BBQ recipes.

Great success with the Bacon Explosion on my very first try! I used Famous Dave’s Rib Rub, which seemed a little bland. Next time, I’ll try something spicier. I also think I used too much sausage, I wasn’t able to get the “pinwheel” effect. Not having a smoker. I put the Explosion on the gas grill, on the upper rack, at the lowest heat. After an hour, the meat thermometer read 170 degrees. Check out my pics at http://www.facebook.com/album.php?aid=66364&id=656808729&l=c15a8

I haven’t been able to get this out of my mind. We’re having a Bacon Explosion Breakfast this Saturday to try it out – slice it up and put it on biscuits. Everyone’s been excited for weeks, as have I! Thanks for posting something that is so wrong and at the same time, so right!

[...] they posted what they described as the ultimate barbecue bacon recipe, which they dubbed the Bacon Explosion. I’ll go no further than to say that it involves two pounds of bacon and two pounds of [...]

[...] Courtesy of http://www.bbqaddicts.comToday, on the food page of GazetteOnline is another story about the Bacon Explosion. It looks delicious, but this part of the story is what scares me away from trying to make [...]

[...] but I’m very, very intrigued by the Bacon Explosion recipe that was originally posted on BBQAddicts.com. I mean, here are the ingredients: 2 pounds thick cut bacon 2 pounds Italian sausage 1 jar of [...]

I first saw this on a friend’s facebook (Greg Schaeffer) and had to try it. I used ground beef instead of sausage, only because that’s what I had in the fridge. Used Rex Foods Blackening Seasoning (www.rexfoods.com) and Mama Sita’s BBQ Marinade mix. Baked it until cooked, then broiled it to crisp up the bacon. Broiled it a second time after brushing Sweet Baby Ray’s.

[...] Explosion Writing a Book – Eat me daily We are a cutting edge forum, I tell ya! Cutting edge! Bacon Explosion: The BBQ Sausage Recipe of all Recipes __________________ Support a "diversity" of opinion "in the public interest [...]

[...] other day on Eat Me Daily that Jason Day and Aaron Chronister, the masterminds behind the infamous Bacon Explosion (a “torpedo-shaped amalgamation of two pounds of bacon woven through and around two pounds of [...]

[...] stuffed with something, and some get a bacon weave wrap to boot. The most famous of these is the Bacon Explosion, which is a concoction that can harden arteries on sight alone. For those of you interested in [...]

You can attend a webinar with the BBQ Addicts guys coming Tuesday, April 7th 2009 11:00am (PT) and learn how they did this Social Marketing phenomenon. Hosted by Marketbright ( Marketing Automation Software)

I’m glad I took the time to read the posts because my questions were answered. This will be the main attraction at our next office party, attended by a bunch of hungry aircraft mechanics. Think it might violate the healthy concept for our Air Force? Ah…who cares. It’s BACON!!!

[...] hands. They did a fatty stuffed with bacon and wrapped in more bacon, and called it the “Bacon Explosion“. Explode it did, getting them thousands of hits on their site, appearances on Good Morning [...]

This looks like something the Butcher from Word Girl would use in an attack. I can hear him now: “Bacon exPLOsion!” and hurling about 200 of these things at Word Girl and Captain Huggy Face (the latter would eat them).

I just made the bacon explosion. I don’t have a smoker so I made it in the oven… I know… blasphemy. I did, however, make my own Kansas City style bbq sauce for the center. Also, I added 5 cloves of diced jumbo garlic to my hot Italian sausage and ground pork mixture.

I’m going to slice and vacuum seal my leftovers to use as an ingredient. The possibilities are endless– on salads, baked potatoes, pizza etc.! Today, I’m using a slice of my bacon explosion in some homemade colby-jack mac and cheese. What a nice porky-carbohydrate bomb.

alright, so i am a lover of not only bacon, bu anything that won’t eat me before i can eat it…. most recipes i am skeptical, if i don’t dismiss them right away, but i can’t wait to try this one out! what a good and simple combo.

What a wonderful idea…Im a bacon fancier and yes it works well with Atkins but you cant have bread with it LOL
Also I cant understand why it has to be yukkied up with cheese and/or anything else…
its perfect just the way it IS YUMMMMM

I StumbleUpon’d this, and while I gave up red meat and haven’t eaten it in a good 5 years, I’ve got to admit that I can at least appreciate this.
I’d love to try it with turkey alternatives, but it just wouldn’t be the same…

My friend and I made 2 attempts at this. The first time, we used italian sausage and doubled the recipe just to see how far we could go. It was huge and good, but the sausage was a bit overpowering.

Last weekend, we substituted the sausage for hamburger and added sharp cheddar and american cheese inside along with the crumbled bacon. It turned out great! Each bite was like the best part of a double bacon cheeseburger.

[...] fellow BBQ-Brethren (more about them later), and previously mentioned here (most notably) for the Bacon Explosion. You’ll find a lot of recipes, BBQ instruction, and plenty o’ bacon (seems to be a [...]

Finally took the plunge and made the Bacon Bomb this past weekend. Everything went according to the directions. I did use a bit less sausage, 1 1/2 lbs., which was plenty. I am a fan of Bryons Butt Rub so I used that. I did add a thin layer of shredded cheese. I did not have any problem seperating the sausage to make the roll. I do think if you can get the size right, you don’t need to spread the sausage on the bacon and it might roll a bit easier. Other than that, the bomb went in my CookShack Smoker along with a meatloaf. Smoked for just under 3hrs to get to 165 degrees. Everyone loved it so it’s a keeper. The next morning I used a slice of it on an english muffin with a fried egg. My new version of the Egg McMuffin. Delicious.

By the way – you can comfort your friends who need some kind of material other than meat/protein in this creation, by adding roasted Portabello mushrooms to the dish, in place of the crumbled bacon in step #4. Cut portabellos into slices, then toss lightly with olive oil, while lightly sprinkling sea salt over them. Roast the slices on a cookie sheet for 1 hour in a 350F degree oven, occasionally moving them around on the cookie sheet during the roasting. At the end of an hour (approx – based on your oven), they will look like cooked bacon pieces, and surprisingly enough – they taste almost EXACTLY like bacon…

@Mike: you don’t need a smoker.
Just fire up a grill, and slow cook the chub on indirect heat. Throw on some chips, and wait for the magic! Keep the kettle or lid closed for about 1 1/2 – 2 hours and you’ll be amazed at the results. Make sure you get the internal temp right. In the mean time, tell your wife/other/self, that you NEED a Weber Smokey Mountain cooker … deals for about $190 on the ‘net.

[...] are normally stuffed with forcemeat, but meat stuffed with meat stuffed with more meat sounded too bacon explosion for me. Duck is good with sweet and earthy flavors, so I chose a prune and apple stuffing for [...]

Just finished making it around 2:00AM last night. Took exactly 3 hours to cook after I put it in the oven at 225 degrees near the top rack.

When I rolled it, I don’t think I used enough bacon bits in the middle because it wound up being mostly sausage, and the bottom was flat instead of completely round all the way.

But hey, I can’t complain, $16 for sausage and bacon, $4 BBQ sauce/rub, and a couple bucks for the oven bill led to a dish that I sure couldn’t get in any restaurant that I know of! If you’ll excuse me, I’ve some snacking to do

For the bacon weave, we alternated regular center-cut bacon with turkey bacon. For the filling, we used chicken Italian sausage and crumbled beef bacon in the middle. Smoked/grilled it for two hours and wound up in Bacon Explosion heaven… and my co-workers have seen the pictures and can’t believe I’m still alive. It was awesome. Thank you for the inspiration!

[...] is equally foodie/chef and has an even greater sense of whimsy than I do, so when he read about the Bacon Explosion, he was determined to make it. Our meat eating, like our politics, is just right of center, and [...]

[...] BRUNO, CA–(Marketwire – March 24, 2009) – Hot on the heels of the now infamous Bacon Explosion comes a Webinar to explain how the BBQ Addicts were able to create such a social media phenomenon [...]

We have been making these on a smaller scale for a few years now. I will definitely try your version if you’d like to try mine. Fill a clean poblano pepper with cream cheese, wrap it tightly with the sausage and then the bacon weave. It adds an incredible extra layer of flavor that you won’t regret trying. For individual size “armadillo eggs” fill a pickled jalapeno with cream cheese, wrap in sausage and then the bacon. Its usually the first thing to run out at my barbeques!

@Quani Morelock – That variation sounds awesome! I’ve made 6 or 7 of these suckers now. My last version was with breakfast sausage. Yawn. Don’t bother. Stick with the Italian.
Can’t wait to try the poblanos and the smaller jalapeno versions!

Quani, do you have a website for your recipes and bbq stuff? We’d love to see it.

@Brian
I just made one last night using the thick sliced bacon weave and bratwurst as the sausage. I was about 2 bacon strips shy for the size so I’ll be altering the 5×5 of bacon to fit the roll next time. I tried breakfast sausage once too. It was awful and I wont do that again. My advice on the jalapeno version is to use a “cage”. The kind you use to grill med/large fish so that you can flip them. I can fit about 9 in the one that I have and it prevents the slippery suckers from ending up down in the coals! It’s big enough to not squash them too. I don’t have a site for recipes and I got here via an email from my brother. Cooking bbq is my way of conserving my light bill..LOL I dont like to have all that heat in my house in the summertime. I’m glad the weather is clearing up down here so that we can spend more time outside!

I think that you sir are well on your way to Sainthood! This dish is certainly a miracle and if you die of a heart attack i would consider you a martyr… Really though this an amazing recipe,

I am a chef and have done this recipe a few times now and fed it to the staff at my restaurant. Most recently (for the customers of the restaurant) I used a mixture of lamb shoulder, pork butt and belly that i ground coarsely and seasoned with star anise, fennel seed, cayenne etc… Spread the meat over saran wrap layered thinly sliced cured/smoked veal tongue, then a thin layer of fig port jam. Rolled that up and cooked it in a vacuum sealed bag in a thermo-circulator (hot water bath where the temperature can be controlled to the 10th of a degree). then cooled it, cold smoked it, wrapped it up in Prosciutto and then sliced it up and served it as a terrine.
All this was inspired by by your amazing recipe! Thank you

After Weeks of debate we had to try this. We had to use an oven but it came out excellent. . below is the link to my pics that I posted on myspace of the process and completed project. I realized the key here is patience and LOVE. You have to love your meat!! I love mine. and DAYUM!!!! My wife was so concerned! HEHE oh well I’ll die with a pained smile on my face. Mine wound up being 4 lbs of bacon and 2 lbs of sausage. I’m waiting for the morning to dip this bad boy with syrup and eat with scrambled eggs. Damn I might be able to wait!!

[...] provided for us. This meal had a BBQ flare. But, the highlight of the meal had got to have been the Bacon Explosion. This dish was thought up by Aaron Chronister and loved by everyone I spoke to that night. I [...]

I tried the recipe and they turned out awesome! I made two with mild Italian sausage and two with a homemade sausage recipe that has a lot of garlic, ginger, pepper and fresh herbs. Most of our guests preferred the ones with the homemade sausage. Great job and kudos to the Bacon Explosion creator(s)! I will be looking for even more opportunities to use a bacon weave…

[...] Speaking of food, SEO Sumo & Todd Malicoat were the geniuses that sponsored and made fresh Sushi on the last night of IMSB. Don’t forget the homemade Chocolate Chip cookies that Alysson Fergison (SEOAly) brought for everyone to enjoy at the conference. Thanks to Aaron Chronister (TheMadHat) for attempting to teach the staff of the Deerfield Beach Hilton how to make a perfect Bacon Explosion. [...]

When I make the next batch in a couple of weeks, I will take photos and post them, along with the recipe and any how to info, on my blog, and link it here. It’s the least I can do for the developer of the Bacon Explosion!!!

[...] Explosion: The BBQ Sausage Recipe of all Recipes Bacon Explosion: The BBQ Sausage Recipe of all Recipes Source: http://www.bbqaddicts.com The other day the guys from BaconToday.com contacted me in search [...]

[...] the recession, others are going hog wild. Witness the Bacon Explosion phenomenon featured on the BBQ Addicts web site. It’s like waiting for the bomb to drop during the cold war. You can put aluminum foil over [...]

I have requested this to be my only present and cake for my 21st birthday when I go back to the states. haha I hope I get what I want!! I can not make it myself, for I live in japan and that much smoke would make the japanese think there is a house fire! haha

[...] Welcome the Bacon Explosion! Check out this site that explains what this is and how to make it: Bacon Explosion: The BBQ Sausage Recipe of all Recipes __________________ And who knows, he might could tap me. BUT I have enough confidence in my game [...]

My brother, son and I made our first Bacon Explosion last Saturday for the NFL Draft. Bacon smoked BBQ heaven!!! We smoked with hickory. Never had anything like it, it’s now a tradition, thank you!

I’d like to make a Bacon Explosion using the spicy lamb sausage a local pizzeria uses as a topping, best sausage I’ve ever had, it’d be perfect.

Anyone have an idea for an alternative to the Johnsonville Mild Italian we used? A friend of mine thinks Mozzarella might be good as a bond to hold the spirals together on the plate. Anyone tried that?

@Dave – Try finding a gourmet meat shop in your town. Chances are they carry some fantastic artisan sausage. In regards to cheese, just be prepared for it leak out. If you’re having trouble keep the rolling together, try to rolling as tight as possible and squeeze out all the air bubbles. A thinner layer of sausage that’s rolled over a couple times works better than a thick that’s only rolled once. Enjoy!

Jason, good idea about finding a gourmet meat shop, I definitely want to make one with a spicy lamb sausage.

The roll was very tight, maybe too tight for Johnsonville sausage. The consistency of the sausage was just a little too firm which is probably why I thought of the lamb sausage which is coarser. It rolled beautifully – I meant the spiral came apart after it was cut and served. I did however mention trying Mozzarella to my brother and he said, “Don’t change a thing you idiot!” Or something to that effect.

But definitely yes, a thinner layer of sausage which means either extra bacon weave, or cut the sausage down to 1 3/4 – 1 1/2 pounds.

Might as well add mine to list….wife went away for the weekend, so in the spirit of “Mythbusters” decided to give this a try. I grabbed a bag o’ hickory chips and 4 pounds of pork and went to work. This is no myth – this thing is awesome. A total surprise – great flavor and not as greasy as you might think. She won’t let me do this when she’s around because a) it fills the whole house with smoke and b) it corrupts the children. But hey – a man’s gotta do what a man’s gotta do. Check the pictures here if you like:

Cebu Pictures you ignorant slant . learn the fine art of speaking English . As for “going to hospital for high blood” (pressure) , if you eat the whole thing or even touch it with BP issues you deserve to go to the hospital

I recently lost my job thanks to this shitty economy, and I’ve been contemplating suicied. Thanks for providing me with the perfect means to end my time on this world

I have my 4 pounds of meat ready to go tomorrow, and a bag of Hickory chips for the smoker. I’ve got BBQ sauce to baste. I’m also considering a couple add ins too. I thought about Cheese, but wasnt sure how a cheese filled sausage and bacon log would do on the smoker… but I AM going to use my home made dry rub, AND, for extra baconey goodness, I am going to sprinkle the insides with some tasty Bacon Salt!

I plan on very slowly killing myself via meat overdose thanks to the Bacon Explosion, and the first item that sent me on this suicidal oddyssey, the Ham Dog. Oh yes, tomorrow will be a good day to die… errr, I mean, consume unhealthy quantities of smoked meat.

Actually, now that I think about it, being laid 0ff has given me more time to experiement with the smoker… I think it was getting lonely… I don’t want to die! NO, I must LIVE to eat, nay, to FEAST upon bacon filled smoked meaty goodness! I will consume this food of the gods and become immortal!

I didn’t even get to see a motorcycle picture! So in the spirit of the guy that tried to post pictures, here’s our first Bacon Explosion from NFL draft day. As previously mentioned the next BE will be with lamb sausage. I decided to make the lamb sausage myself figuring on what it needs and I’ll post that sausage recipe and how it turned out after we embark on BE2.

We made our first one the weekend of the NFL draft with italian sausage, Neuskes bacon, italian snausage and an italian 7 cheese blend in the middle. We used Bone Suckin’ rub and BBQ sauce. Placed it in the torpedo smoker for 3 hours and, after it cooled, we threw it in the fridge. The next morning with the 8 of us a little…umm..dehydrated, we sliced her up and fried it with eggs. Needless to say, it didn’t last for more than a tenth of the time it took to prepare, but it was so worth it. Not sure what to try next, but thanks to all who posted recipies. I’ll probably just pick one and try it. Hard to go wrong with bacon.

Hey aj, what possibly possessed you to post on this blog? I assume you’ve never had sausage and bacon for breakfast? There is no difference except that your breakfast meats are fried. I think I’ll make you one and send it to you.

[...] The day before Bay To Breakers, Martin and Mary Ann had their joint birthday. We took the “Green” theme to heart and dressed up as the Planeteers from the show Captain Planet. I believe I was the Asian girl, power of…water! The Planeteers with the birthday boy and girl Just The Planeteers Martin’s favorite drink: The B-52 with Absinthe brought from the Czech republic (on fire of course) Unfortunately we were not able to cook Martin’s Bacon Explosion [...]

[...] kettle. After all, I bought 2 Boston Butts (totaling over 10 pounds), 2 chickens and was making a Bacon Explosion as well. Luckily, when I got home from work on Friday, my amazing wife surprised me with a [...]

Hey,
First off this sounds unbelievably delicious. I can’t wait to try it out! I was wondering, could I cook this in my crockpot (slow-cooker)? I sometimes make pulled pork in the crockpot which turns out pretty well, but I wasn’t sure about this recipe. Thanks!
-Pete

@PetePete – I wouldn’t recommend cooking in a crockpot because the rendered grease from the bacon will pool in the bottom and prevent the outside layer from crisping up. For now…your best best for indoor cooking is to use a stove top smoker, or bake it on a raised rack sitting on a cookie sheet.

[...] Originally Posted by hmanvolfan How about a steak between two slabs of bacon, ie steak on bacon sandwich? how about the Bacon Explosion? Bacon Explosion: The BBQ Sausage Recipe of all Recipes [...]

That is what i am going to have with me when I start the first tailgate of the year. I am not only going to do this wonderful recipe I am going to post about it on Sportsroids. This is the first time i have seen this site, and I can guarantee if you keep up work like this, it won’t be my last visit. Your like a bacon prophet! I LOVE BBQ!

Seeing as how it is the beginning of a long Memorial Day weekend here in the States, I hereby plan to serve one of these up w/ side of baked beans and a diet Coke to my guests! Long live the Pig- until he gets fat enough!

My wife heard me oohing and ahhhing over my computer and came out to see what it was I was looking at. When she saw this temptress, she told me she preferred if I viewed porn than this little piggy. Ha!

[...] I’ve been fascinated by the bacon renaissance of the last couple years – the classic cured pork product has inspired new creations by gourmets and doughnut makers alike. Possibly the most awful contemporary recipe I’ve found is this so-called ‘bacon explosion.’ [...]

[...] we are having a girl. And I made the Bacon Explosion. But I did it a little differntly from how they had it. I did not use Sausage as the filler. Instead I used rib meat that we pulled apart. So I [...]

[...] big media outlets, have been referenced on 16,000 blogs, and has 810 comments on the BBQ Addicts website. This is very simple to do, all you need is about 5lbs of pork in various states, some good BBQ [...]

[...] is totally understandable. I plan on cooking this thing sometime soon. Anyone want to join me? Bacon Explosion: The BBQ Sausage Recipe of all Recipes I’m thinking some Cream of Tums soup will probably be in order following this artery clogging [...]

WE MADE THIS. Oh my goodness, if you just follow the steps above IN THEIR ENTIRETY you will be fine and this WILL be perfect! It was so freaking good, I made two versions: one with the BBQ sauce (and I kept brushing sauce on it as it cooked too, so it was agood thick layer ont he outside caramelizing) and one without sauce, insert cheese and onion in the middle. Both were fantastic, great all by themselves or in a sandwhich. Thanks for posting this, and try it with Bakon Vodka!!

Wow I must say this really is a Bacon Explosion of the highest kind! The finished product looks small enough to eat. Pure heart attack food but SO I don’t care, that’s what I’m having for my breakfast one day! Hahahaha

I JUST TOOK ONE LOOK AND MY HEART SAID, “YOU GONNA DIE, FOOL”!! I told my heart “yeah, but what a way to go”. I am drooling on my key board, how embarrassing. I gotta try this just once, and needless to say, I may not share it.

[...] Originally Posted by Gossamer skye I ask you then to join us unto Ramadan (month of fast) this year, you might like the show of togetherness which to me at least seems international — you can also sample (in pictures) how it is observed in various regions (get some good recipes too if we’re lucky).. all the best I have a great recipe here on this link, since I was asked for a recipe. Keep in mind that I know that pork is verboten–this man is using pork, but I make this with turkey bacon and turkey sausage, always bought kosher, which I understand is the same as halal. This is great stuff–again, I do not condone the eating of pork, which I refrain from not because of my religious convictions, but because the pig is a filthy animal. But this is simply decadent. http://blog.bbqaddicts.com/recipes/bacon-explosion/ [...]

[...] the internet in the past year or so, you’ve heard of the cult of bacon. There’s the bacon explosion, chicken fried bacon, bacon with chocolate in it, and even a bacon bra (you can Google that one [...]

[...] I finally made the infamous Bacon Explosion, and it was excellent. I pretty much followed the original recipe, but in the process I learned a few things that aren’t covered in the original post, and that I [...]

Cooked this up a few weeks back in a smoker for about 4 hours on a visit to Texas. A little disappointed with the BBQ sauce addition at the end – would have been fun to have it a little crispy on the outside. Almost embarrassed to say that it was really, really, really good! A heart attack in every bite.

@Rachel – I always prefer to reheat on a grill, but you could always pop in the oven until it reaches an internal temperature of 150 degrees. Just be sure to set it on a raised rack resting on a cookie sheet. That way the Bacon Explosion isn’t sitting in the extra grease that cooks out.

I did up a Bacon Explosion for Father’s Day weekend and it was a smash hit. Following the advice on the message board, I added cheese to the middle. I used a chipotle BBQ sauce, Steve Raichlen’s all-purpose BBQ rub and mild Italian sausage. Next time I will probably switch to Camp 31 BBQ sauce and hot Italian sausage for some extra zing.

Here’s what you do. Layer pepper jack cheese down over the weave, then stuff the sausauge with jalapenos and slather some southern style hot sauce on that. For the fried bacon in the middle, combine the bacon, some BBQ sauce, seasoning, and half the bacon fat from the pan. Then roll it up as follows and drizzle the other half of the bacon fat atop the ready-to-smoke meat brick and let ‘er ride. This came out excellent.

[...] big media outlets, have been referenced on 16,000 blogs, and has 810 comments on the BBQ Addicts website. This is very simple to do, all you need is about 5lbs of pork in various states, some good BBQ [...]

The link was sent to me, by a fellow bbq addict. I immediatly went to the local pork shop, Dubai has limited pig parts availble, and paid through my spinchter for the right to buy cook and eat pork in a muslim country. For what you could build and cook in the USA for about 15 to 20 dollars, I spent almost 200. But you know what? It was worth it. I of course had to buy italian sausages and de-case them, but soaking them in Gentlemen Jack for a day helped, and the healthy dose of cajun spices. The bacon roll was devoured, one hundred percent, and all the drippings were sopped up with anything edible and on hand..
IT DONT’T GET NO BETTER…

[...] Saturday was a complete wash out, since I spent the evening with a couple of friends eating Bacon Explosion and drinking beer. Sunday I redeemed myself as I rode my stationary bike 48 minutes and did a [...]

I have a new twist, some toasted provolone in the center… Oh My Gawd!!
Since you cant smoke cheeses outside of a smoke house, try making a little aluminium boat and put a small wheel of provolone in it. Be careful to not burn it on the grill, just get a good brown scab cover. Then finish off your explosion with some toasty prov in the middle..

[...] concoction. We waited with baited breath for hours while this thing roasted away (a bacon explosion helped pass the time), and just before we left for Christmas in July Adam and I got the first bites [...]

[...] summer goal is to create the BBQ recipe that has taken the world by storm. I first discovered the Bacon Explosion while prepping for the radio show back in March. It was developed by a couple of BBQ enthusiasts [...]

Right now, I have three trimmed brisket flats and four racks of baby backs in the smoker. When those are done in about 2.5 more hours, I am putting in four beer can chickens… and my first bacon explosion. Instead of Italian sausage, I am using some duck, goose and feral hog sausage that was made at Fischer’s Meat Market in Muenster, Texas.

Thanks so much guys! Your easy to follow recipe was a hit this 4th of July! We made our own sesoning and used organic bbq sauce and it was fabulous! It is a lot better if you use sausage and bacon without MSG or nitrates or nitrites! As natural and bacony as it could get!

I made this today and the outside bacon weave turned out fantastic. I think the Italian Sausage overwhelmed the inner bacon though. So next time, I’m going to use breakfast sausage and use another 1/2 pound of bacon, crumble it up and mix it together like a meat loaf.

I’m going to eating this bad boy all week. And hey, why does my left arm hurt all of a sudden?

I have purchased a whole tube bologna. I am going to hollow out the center 2 inches. Into this void I will put toasted provolone and cripsy smoked bacon soaken in Tennessee Whiskey BBQ sauce. Then I am going to put the magic bacon weave to it and make it squeal until it is cripsy on the outside. I have had Oklahoma style BBQ’ed bologna before and I am betting this will be a step up…

Just made this for the 4th of July celebration in Texas!!! Amazing dish; take care not to let the health department know you’re building this and keep your distance during the actual cooking process. You can actually feel your arteries clog! My next attempt will be a healthy version, I’ll add mushrooms and onopns in the middle.
This will surely become a great weapon against muslim extremist after they finish outlawing our guns and ammo.

[...] to make one of these. I wish we had a Bob Evans around here. I want to make one of these too : Bacon Explosion: The BBQ Sausage Recipe of all Recipes __________________ 2002 EB Z06, NCM Member, LTPWS, K&N, CAGS eliminator, CLB, DRM brake [...]

Wow, it’s the best. with just the right amount of bacon, we all think so anyway. We took pictures and fully documented the process, and just looking at the pics makes me hungry all over again. My mind is working on all sorts of variations using Elk, Venison, Bison, and other meats of less then normal use. Cheers to clogged arteries.

it is very good. made a couple for the Super Bowl. It was a sinful pleasure for all who attended. Now this weekend I return to the smoker, pork woven tight, some with jalopeno’s some with cheese. For the non pork inclined we’ll be smoking up salmon as well. keep up the good work…erp…

[...] Is this normal, or is that just what happens when you end up owning a half-dozen bacon-related shirts, own and enjoy baconaisse or constantly subjecting your friends to internet recipes like a take on the now-infamous Bacon Explosion? [...]

It is a widely known fact that vegetarian is an old Native American word for “Poor Hunter”! You dumb fucking vegans, don’t you realize that humans eating meat is what helped us evolved from living in trees, to the infancy of space exploration. Why, because the fat from the meat they were eating made human brains grow bigger. Notice there were no Vegans on Star Trek, that’s because 400 years from now, us meat eaters will be exploring the galaxy, and your dumb asses will have died off, God I love evolution.

@the greater of this recipe.

I am going to try this soon, cuz it sounds fucking awesome. I am willing to bet the smell of this on the grill is just too much. With any luck, this is what we’ll be cooking the day humans make first contact. Till then it’ll satiate that need, that primal desire for pork. The hamburger idea sounded good too, maybe one could bast it with beef stock while it’s in the smoker, so the beef doesn’t dry out. You could use a turkey baster for this I’m willing to bet.

[...] of http://www.bbqaddicts.comToday, on the food page of GazetteOnline is another story about the Bacon Explosion. It looks delicious, but this part of the story is what scares me away from trying to make [...]

The vegans will not admit to this but: Vegetarin diets from birth produce shorter adult heights and boys with smaller penuis. Please pass the Bacon. You can share the fatty with your friends and not eat the whole thing. A little of everything is good for you. We enjoy the Bacon Explosoin for what it is, would eat it every day if we could, but lets get real this is treat food to be used at celebrations.

what on earth….. all that bacon can not be physicaly good for the body…all that could clog your ateries and end up killing you…dont get me wrong bacon is good, but to much of anything is very bad….if you order that you should order for like 2-3 people with healthier food on the side. That is just a axadent waiting to happen…… Just keep that in mind.

I dont think that it could be that bad for you! it looks good and might be the most delicious thing you have ever eaten. And besides if it was bad for you there would be a giant worning “DO NOT EAT FOOD, CAUSES PROBLEMS!” so i dont think we have anything to really worry about.

I’ve made this on 4 separate occasions!
Frigin’ delicious!
The last time I went ahead and added cheddar cheese to the center spiral.
This little ingredient addition is also a wonderful WONDERFUL change.
Be careful what cheese you use, as cheddar tends to sweat ALOT!

David, basically fuck off and die, slowly and painfully.. when this culinary delight is done right, most of the killer grease has dripped away, leaving behind the best tasting dead pig you will ever put through your pie hole.

I made two new ones when I was at home in the States a week ago. While shopping in Wally Martinez (Wal-Mart) I stumbles across prepared Red Chorizo in the meat case. Replacing the Italian with Chorizo was a stroke of genius.. I always cook two, so the second experiment was mild (not the sweet) Italian stuffed with boiled and deveined shrimp coated in Tony’s.. Can you spell YUMMY?

Haha, I knew I was going to see some sort of reaction like Bubba’s one coming.. You see Bubba, I would fuck off and die, but I would have to eat that death in a roll thing in order to do so. May I ask, how big are you Bubba? As big as the artist Bubba Sparxx? Because if you are then damn, the whole world has an earthquake coming their way. Oh yeah, i can spell YUMMY. However, I’m surprised that YOU can. Anyway, everybody check this out, it shows what all that fat does to your head.. http://www.youtube.com/watch?v=fJuNgBkloFE

David, are you asking my size or my weight, this depending on your slant, in either case you are still repectfully requested to FOAD. One would be stupid to eat something like this everyday. However, the equation Food=Life and Good Food = Grease still holds true.

Im just responding the same way people would respond to me, but yeah nothing personal so no disrespect. The last two sentences of your comment, I fully agree on and respect.. Its just comments from other people saying that they “will eat this bad boy all week,” which really made me say what I said the first time round. But yeah, we all good Bubba?

David, I live and work in the Middle East. I would love to cook one every week, but with the price of Pork in muslim countries, and the quantity of nitrates used to preserve it, restricts the urge to smoke and eat. What I bought for 21 dollars at Wally Martinez and made two, I pay 70 US dollars for the ingredients for one here. And they have never heard of Chorizo….or Rub..or the parts to put one together..

I’ve tried my own version of this. It wasn’t nearly as elegant as the article above, but it was damn fine. I encourage anybody to give this recipe a try with any number of liberal interpretations. It seems you can’t go wrong.

Anybody who is unwilling to bring a Bacon Explosion into his or her life is robbing themselves of a sublime experience.

Hahaha this stuff is way good but its like solidified fat. Eat it and weep. We made and ate for my human bio class. My teacher figured it out and if you cut it into about ten pieces i think it was, its 10,000 calories a slice! Excellent… You do that math. What is the whole log worth?

SK, you are way off. the Explosion is 5000 calories. So cut into 10 peices you are off by 9500 calories/slice. 500 calories a slice is nothing to worry about. If you’re worried, you could put some lettuce on it, and use wheat bread. 10,000 calrories! That’s an entire meal for Michael Phelps which includes…well, a TON of food. LMAO!

I only read about 1/2 the comments on this, so forgive me if this has already been mentioned. I am thinking that this would be a great breakfast food too. Instead of the rub & bbq sauce use a little maple syrup drizzled in the middle. Use Maple bacon and breakfast sausage. My mouth is watering just thinking about that! YUM!

Maryanne,
If you get that to work, make sure you post your masterpiece here. It sounds amazing. Make sure you use some maple or apple wood,that is, if you smoke or grill it. I’m thinking a honey, syrup, cinnamon “BBQ” with the ingredients you mentioned would be unreal. Nice work. Has anyone tried this?
4 timer at this writing.

[...] Quickly becoming an internet sensation, you can find the recipe details and glorious photos on the creator’s website, appropriately named BBQ Addicts. We will forewarn you, this creation is not for the weak of heart. [...]

Polished one off with honey. Came out great. Syrup was actually mentioned as alternative in between chewing and wiping delicious grease off our chins with our forearms. Syrup would be a great opposite to the saltiness (think chocolate & pretzels).

Didn’t have a smoker for this. Top grill rack, aluminum foil shield at 225 for 1 hour, (2) 15 minute sessions on bottom rack with basting and honey drizzle.

Strongly suggest proper placement of the torpedo on the correct bacon seam. Otherwise, butcher string is needed as I discovered about 30 minutes in.

Delicious. Has already been requested to become a staple at all tailgates.

it can be good for an example as breakfast as one said. since u’ll burn it off all day and wont get that hungry for long afterwards either cuz of the amount of fat. and I’m not talking about eating the whole fucking things as breakfast more like 1/5 at most. and that is if U are fucking starving.
otherwise I wouldn’t recommend it at all. cuz it’s not the kinda food u eat a few hours b4 u go to bed really unless u wanna go up in weight or want a weaker heart. but most of u are smart enough to realize that one

Blessings on you my child, For you have brought to this man a gift greater than untold wealth. I am a devout porkaholic. I can now die in peace with the knowledge that porkalogy has grown to great heights.

Last weekend, I made some homemade pork chorizo, stuffed it with homemade beef chorizo, marinated in Jack Daniels. Woven bacon and Grub Rubbed. For the girls I made one a little less sporty, lamb mince mixed with ground pork loin and a center made of portobello shrooms sauteed in semsame oil and filled with motzorella and cheddar.

For all you real players out there this needs a healthy helping of extra sharp cheddar and then cooked on a Smoker type BBQ (I use a traeger) then and only then can you truly appreciate the caveman in yourself GROINK……

Tried this a couple weeks ago, took about 2 hours and 15 minutes on medium low on the BBQ, it turned out amazing. I’ll definitely building another. I am just trying to figure out what other spices I can put in the roll now.

hey,i just found this bbq-site today and i feld in love with that bacon-explosion.i will starting to make one very,very soon.but:
question 1:do i putt the coat of sauce on the entire surface before i putt it on the bbq or when it come off and still hot as hell?
question 2:is honey a good idea for a coating or is this over the top?
p.s.:nice looking site,great foto’s,well done 10/10
greetings from Belgium,Europe.

These are awesome.. I have made a few.. I also made one with scrambeled eggs and cheese in the middle.. and one with a meatlof mixture.. you could even make a taco meat and taco stuffings inside.. :)..

We made this last night for the end of summer bash. In our version, though we used pretty hefty bacon slices, the 2 lbs of sausage was just too much and completely overwhelmed the the bacon flavor. We’ll use less next time. And since this was a huge hit, it will be made again. Serve the sliced piece in between toasted hamburger buns, better than hamburgers any day!

[...] for a going away surprise, a couple of us guys at work decided to make the famed Bacon Explosion, but with pulled pork inside rather than the bacon. Jesse smoked up some pork tenderloin for 6 [...]

I will be making my first Bacon Explosion tomorrow. I have noticed that mostly women and effeminate men do not think that they would like this. That’s fine. Let them eat their salads and quiches. We may die before them, but at least we will die happy.

[...] Glamis…*The Official RZRForums.net MEET*!!! Quote: Originally Posted by 1slomofo Bacon Explosion: The BBQ Sausage Recipe of all Recipes Whos in?!? Quote: Originally Posted by friedman72 Who was the member that was posting [...]

Hi Beth. You can cook it on the grill. Keep the temp low until it hits 160 internal. Make sure it’s indirect heat and I would advise putting a pan to catch the grease drippings or you might end up with an explosion on fire!

free game music and home based business opportunity build me up buttercup lyric and music bros cat dance dont trailer warner franchise boys oh i think they like me music hip hop music that i can listen to genuscirsium, So 15 in Louisiana , dont sit under the apple tree music fucking on the dance floor by dirty sanchez above america director line music next search video beep cat dance doll move pussy from get helping indie masses music rocker their

Ah sweet goodness.. I WILL be ordering a full log on 9/11 quite literally. I WILL make sure I have a Lipitor IV going before I start eating this.. If I must die, I will die happy. I can’t help but tear up in anticipation..

I made this on Sunday and it was a huge success. No casualties to report either. We added Jalapeno’s and generous portions of blue cheese to the sausage before rolling it up and basted it with Jamaica Hell Fire Sauce before the final layer of BBQ sauce. It was outrageously good.

[...] and man oh man its a heart attack waiting to happen with 8000 calories… but its worth it… Bacon Explosion: The BBQ Sausage Recipe of all Recipes i bring to you the bacon explosion… 2 lbs of bacon 2lbs of sausage what could be better!? if [...]

I think my mind just blew its load. I bookmarked this bacon madness so I can show off this delicious morsel during football season. My smoker is already licking its chops. Well done Jason, I can’t wait for your next concoction.

Mike September 8, 2009
I made this on Sunday and it was a huge success. No casualties to report either. We added Jalapeno’s and generous portions of blue cheese to the sausage before rolling it up and basted it with Jamaica Hell Fire Sauce before the final layer of BBQ sauce. It was outrageously good.
——————————————

Mike, what kind of blue cheese did you use, what brand and with or without blue cheese chunks? I might have to do that with my next one.

Overheard conversation between two young Jewish ladies:
Lady #1: You know, it’s not hard to stay away from pork, except for bacon.
Lady #2: Is it as good as it smells?
Lady #1: OMG, it’s better!

Homer: Wait a minute, wait a minute, wait a minute. Lisa, honey, are you saying you’re never going to eat any animal again? What about bacon?
Lisa: No. Homer: Ham? Lisa: No. Homer: Pork chops?
Lisa: Dad! Those all come from the same animal!
Homer: [Chuckles] Yeah, right Lisa. A wonderful, magical animal.

Do you think it’d be ok to crush up a few lipitors and sprinkle them on the inside? Ouch! I believe I just felt a little bit of a chest pain coming on. But that’s ok because there ain’t no round trips and I haven’t lived yet until I try one of these bad boys on my smoker. Great that the NFL just started the new season. Thanx!

I made this for my hubby who is a meat and meat kinda man, I used a pork tenderloin, then added the sausage and bacon OMG was it good, I don’t care for bacon but I have to tell you I went back for seconds and starved myself for the rest of the week due to the calorie in take

[...] Bacon Explosion: The BBQ Sausage Recipe of all Recipes Thread successfully derailed. The above is a link to a recipe of a bacon sausage loaf. Try it…it may make your heart stop…but what a way to go. [...]

Of course the danger here is why stop at sausage and bacon. Why not throw in some pepperoni? Or how about a bit of swiss cheese? Or go a little Elvis and instead of pork sausage, use ground beef, then add a layer of spiced peanut butter to the beef before rolling it up. The possibilities are endless!

I made this over the weekend for Football Sunday. The guys loved it. I agree with previous comment on the sausage overwhelming the bacon flavor. Maybe 1.5 lbs of sausage next time and some nice cheese in with the crumbled bacon. Id say TRY IT if only to discover the beauty of the “bacon weave” for other recipes…maybe pork tenderloin wrapped in the weave. YUMMY!!

I am testing my variation on this recipe, code-named the “Ahmadinejad”. Replacing crisp bacon inside with crisp thin sliced beef and adding smoked cheddar to melt and smother. It makes it the second-least kosher thing on the planet, under Iran’s dope of a leader.

There is far too much complaining about the quantity of sausage used…Come on people! I made one and minced up some garlic and fresh green onions and put it in the sausage roll along with some sharp cheddar! Delicious all the way to the end! Enjoy fellow Bacon-ites!

yummy! at first, i thought: “hmmm… bit greasy isn’t it?” but then i realized it’s grilled, so that a lot of fat goes away while cooking… now i realised that, i just hate the fact i’m living in a small appartement without BBQ… :S life’s hard i’d love to try it!

I have made at least 10 of these on the smoker for our football Sunday parties. I use my own rubs and sauce mixes. We like our food spicy so these mixes do add another dimension to the recipe. The key is in the rolling. Have used both hot and mild sausage meat. I remember the first time we had these at our Sunday party, made two and were gone in less than an hour.

What a marvelous piece of meat. Looked like a rubic’s’ cube, but tasty nonetheless. However, the meal was not complete until I topped it off with a piece of chocolate coconut cream cheesecake – with sprinkles of grated lipitor.

You all need to do your homework on animal fat. It does not clog arteries. This is an old ‘wives-tale’ generated in the late 70′s, early 80′s. One that the USDA is not willing to spend money on properly researching and applying to changing their beloved food pyramid.

Eat animal fat. It’s the sugar that calcifies the plaque in your arteries!

Cooked one for a bachelor party last month. Had to buy a coal-water smoker. Never owned/operated a smoker before and I overdid the research and overthought all the complications that could arise. Ultimately I went to Home Depot bought the cheapest smoker they had, the Brinkmann smoke and grill free standing R2D2 looking thing. Bought hickory chunks and kingsford coals. You can pour a little marinade into the water tray that sits above the coals for a little extra kick to the explosion. This project had an added difficulty rating because the bachelor party began in the morning, and I had a midnight Moby concert the night before. I actually did not light the smoker until 3AM. So I drank and smoked, tended the coals and water dish, read neomarxist texts, and drank and continued to smoke, from 3 to 6:30 AM. I had to go a little longer because you have to really fight to keep the heat up on a Brinkmann, but it is worth the results… when done right you get the product as pictured or better.

I’m thinking using ground beef mixed with habaneros and a good mexican cheese mix served with sour cream and salsa. I’ve made 4 of the original recipie, and I’d like something new. Don’t get me wrong, the 4 that I’ve made have been devoured with extreme prejudice, but deer camp is coming up, so I’d like to try a second flavor. Any advice?

Wagtube, you’re right on track. Was at TX-OU game and this guy took this but stuffed it with cheese, onions, and jalapenos. After slicing it, he corn tortillas on one rack of the smoker and would put a slice on the tortilla along with a dab of sour cream and salsa. I quit at 5 because I didn’t want to appear a hog! Ridiculous how good it was for breakfast!

It’s on the BBQ! I’m so excited! I’m using Memphis Blue’s BBQ (Vancouver/Kelowna BC) rub and sauce so it’ll be more Canadian but I also used double smoked boar bacon and Spolumbo’s sausage so fingers crossed because it’s like twice as expensive as regular explosion. I’ll let you all know how it is in about two hours!

IT WAS SO AWESOME! use good shit when you make this! it’s worth the time and expense to gather the ingredients! I’m a chick who lives with 4 guys and we had 16 ppl for dinner. everyone who had some said it was awesome. I’m so proud of myself!

For grins… I did a weight watchers add of points to this. The total (varies with what you use somewhat) was 240 points. That is a huge amount of calories. But… say server 20 pieces of it… only 12 points or 40 pieces… 6 points.

I went the extreme and plan to try a version of this using turkey bacon and Boca sasuage. That brings it down to 109 points total. 20 pieces = 5 points!

It would be an interesting taste test to do one of each and perhaps one made with 1 pound of each.

I Cannot wait to try this – However, i have already begun to change this up a bit. This needs heat!

This Needs Peppers. Explosion? oh yes. How about a layer of blanched peeld pablano peppers in between the cooked bacon and the italain sausage layer and then on top of the cooked broken back thin sliced jalapeno’s ( I have dried seasoned habanero dust that I make that I could put on mine.

This BBQ chef has seen the light and your awesome recipie has given me great ideas.

I’m gonna make this for a tailgate party tomorrow. Good thing I work in a cardiac cath lab so I’ll know right where to go for my angioplasty. i think one of the cardiologists is stopping by so i’m all set. Cant wait!!!

As a licensed Food Sanitation Manager, I need to weigh-in on the proper internal temperatures for cooking meat. The FDA recommends a minimum internal temperature of 145 for all whole cuts of meat (beef, lamb, pork, veal, fish) with the exception of poultry. Since most food borne illness is transferred by bacteria on the surface of meat, when the interior reaches 145, the exterior is probably more than 200 degrees, so any bacteria on the surface is killed. This is not true for ground meat, such as sausage. Because the grinding process transfers the exterior to the interior, any bacteria that was on the surface would then be incorporated in the interior, requiring a higher recommended cooking temperature. That’s why people are dying on a regular basis from eating improperly cooked hamburgers. The recommended minimum internal temperature for ground meat is 155. BTW- Trichinosis is extremely rare in 2009 with about a dozen cases reported in the U.S. each year as compared to 80 million cases of food borne illness. Most of these are from farm raised or wild pigs. Reason for that is, in 2009 the life expectancy of your average pig is about 9 months, which is not enough time for the Trichina worm to make its way from the pig’s hoof to the internal flesh. BTW- the Trichina worm is actually killed at 132 or -35. Aside from all that- what a fuckin’ recipe! I’ve had constant wood since viewing it. Better than viagra. Can’t wait to spring this one on my unsuspecting Super Bowl crew.

I have just put one of these together and it is cooking as I type. I made it for my husband to take to deer camp tomorrow. Wish I could be there to see the response when they all dig in. I guess I should have made a miniature one for myself, as the aroma is filling the air as it cooks, and is making my mouth water. I think I may just do that as I bought extra ingredients. Gotta go make it, which my husband will most likely help me eat it.(He won’t be able to wait until camp)

Love the recipe, have one on the smoker now. I’m drooling waiting for it to get done. I read the majority of the messages, and I’m dying to try some of the breakfast recipes.
I ended up switching the Italian sausage out for ground pork. I also use onions, garlic, sharp cheddar, and KC masterpiece bbq sauce in the roll. I’ll add jalapenos next time!

OMG….i just got done rolling my first BACON EXPLOSION !!!! I of course did not use the same meats… I added ‘ PEPPERONNI ; HAM ; MONTERY JACK CHEESE ; AND CHEEDAR .. 5 lbs bacon 4 lbs of itailian sausage .. had to roll it length ways cuz it would of been way to big. About 5 inches tall. I had to make an addition of woven bacon to the original to make it perfect.Im using a TREAGOR grill. Love my treagor. Im expecting it to take 5 or 6 hours at 225. Im going to sit here and drink until its done , then give my liver a break and work on my heart to explode. gonna be a good weekend. i will post pics later.

Deer camp ’09. I made two of these for my hunting buddies on a torpedo smoker. One of them was the classic Eyetalian snausage recipie. The second was with ground beef filled with habaneros and thai peppers, crushed red pepper and cayanne. They were both brilliant and fit the different tastes of my boys. I used hardwood charcoal, and one packet of hickory. I used a healthy helping of cheeses in each, but I think smoking kills it. Any advice on that? I’d be happy to swap recipies.

I made one of these for our Thanksgiving and it was a hit! I’ve got requests for Christmas now. I definitely learned a few things about rolling the sausage and baking it in the oven, hopefully the next time I’ll make it better. Awesome, awesome treat! I’ll send the photos!

I found this website via Stumble! a couple of months ago. I have been waiting with anticipation to actually make this thing and finally over Thanksgiving I made one with my buddies. It was AMAZING! We already decided that we’re going to have a cookoff over Christmas to see who can construct the tastiest Bacon Explosion! Thanks for this wonderful gift you’ve given to the world!!

dude i made this thing literally 5+ years ago.. i am way ahead of the curve when it comes to bacon.. it was the same thing, down to the uncased sausage and the precooked bacon in the middle, except i added a pork loin (soaked in jack daniels, brown sugar, soy sauce, and garlic for 2 days) however it was not a big hunk of pork loin through the center… I spiral cut the pork loin so that it unrolled like a roll of paper towels to lay flat in a big square and used that as my base to build upon. rolled it all up, wrapped it in bacon and tressed it.. and then screw the bbq sauce, I took the drippings from the pan (essentially bacon and pork grease) and made gravy. Cut off big disc slices and put it on scali bread with a gravy drizzle.. why? because I’m a visionary. I have the pics with the time stamps to prove it. I brought it to a Patriots game and 10 guys who had been fired up and energetic up to that point got knocked on their ass by the ensuing food coma. The bacon and garlic burps in the stands were smelled by the people around us all game long. GLORIOUS DAY…

This recipe worked very well. No fear about the fat and cholesterol. Obesity and heart issues weren’t a problem until processed foods (grain, dairy) came along. I eat a Paleo diet (caveman foods…meat, fish, veggies, fruit), I eat all the time, and I’m amazed at how lean I can remain.

This bacon explosion is well within my diet, and it’s one of my son’s favorites!

I tried this recipe over the summer. It was amazing. I’d forgotten about it until now, and if my fridge hadn’t died last week I’d be running out to get the ingredients to make another right now. I will be having another one of these in the next week.

Just finished my second try at this a week or so ago. Just as good (maybe a little bit better) the second time. Lessons learned: 1) I took sweet onion, sliced and carmalized it then let cool. Added to inner crumble. 2) From Jan 2, 2009 comment, did all layers but first on parchment. So much easier to roll very tight and then placed onto the first bacon layer.

I had my first B.E. this past weekend at a party. Delicious! I had it plain and made a sandwich with some. The sandwich rocked. The first thing I thought it needed was something else in the middle like cheese. Guess I’m not alone. I will be trying this myself.

I’ve made a half dozen of these beauties. The most recent was with ground beef, carmelized onions, habeneros, and thai peppers. I also used an entire bag of cheese in the middle. Everytime I’ve used cheese, it seems to just dissappear in the smoking process. Has anyone had any luck with cheese additions? Now that I have my new Traeger, I will be making some for Christmas. Merry Christmas bacon lovers!

[...] anything with that title MUST be amazing… yeahhhhhhhh WHO ELSE LOVES FATTY FOODS?! Bacon Explosion: The BBQ Sausage Recipe of all Recipes i love fatty foods, but i limit myself to only drunk times bad food eating. i figure if im going [...]

Hi!
I just tried my first Bacon Explosion at Jamie Jones surprise party last night in Salt Lake. it was fantastic. thanks to Brad the chef. i enjoy reading these posts. i like the ideas of adding more garlic and onions. Merry Christmas! Happy Twenty Ten!

Awesome recipe – definitely a crowd-pleaser! There are not too many main dishes that illicit the response you get when you bring one of these fatties to the table. I did a variation of the recipe using hamburger instead of sausage, and added a little blue cheese to one of the fatties, Both were awesome! Even my health-conscious wife was like, “Damn!”

I have so far made 5 of these. each one is better than the last. I’m not sure how many a person can actually consume in a year, but I’m thinking at the most 12. I figure it’ll take at least a month to process all that bacony goodness….

Why make one when you can make two? Will be making a few of these bad boys for a men’s gathering in a few weeks. Gonna try the suggestion of cheese in one….thinking a good smoked cheddar or similar. Can’t wait. And for all of you that think this is pathetic…..once you’re done hugging that tree, go back to your plate of tofu

I replaced the Bacon with Turkey Bacon – the second layer is Tofurkey and I layered a mixture of spinach/sea weed into a mash and let it dry to a sheet so I could slid it in…..

I am Just Messing with you, LOL I would not eat that Crap.

I just got a message that you should make two at a time. Hell yeah you should make two , hell make 4 … It’s like car pooling for goodness sakes. Think of all the saved heat and smoke you’re saving when you do big batches.

I am all for the pablano in between the sausage and the crunchy cooked bacon pieces But I would like to let you guys know that any sort of veggie added makes this more perishable.

I have a Habanero answer for this recipe, but It has been reduced to literal DUST. Making it not perishable and maximizing the heat.

As far as cheese goes , You guys that have been adding cheese directly in the roll before its cooked – I am sure you have had some problems with that. I mean when heat the food to proper levels your cheese will bleed through , grease up , leave pockets and what have you.

what i decided to do was to use a dehydrated cheese powder that i found in my grocery store bulk section. and really work it into the sausage. what this does is rehydrate while cooking but only with the meat juice that would have run right out. in short – it’s amaze.

Then if for some reason that’s not enough cheesy in you’re meat you should probably just slice that roll and lay the slices on the side and put a big ass slab a cheese on there ya greedy bastard. LOL pop them in the oven and broil the cheese.

Made one of these jewels last weekend. Learned a lot from it:
1) Weave needs to be bigger. 2# of sausage makes a THICK patty.
2) Meat needs to be @ room temp when putting on the grill – Cook time was 4 hrs, 10 min.
3) Gonna try pepper bacon on the next attempt.
4) The act of cooking this bad boy promotes the consumption of WAY too much alcohol.
5) Cardiologist phone number is now on speed-dial.
6) Briquettes are my friend.
7) So ‘king good!!!!!

I just wrapped it in aluminum and put it in a raster on a rack like i do when i make salami.

170 for 1 hour – turn it – then 170 for 2 more hours.

take the aluminum off and put back in for 30 minuts turning at 15.
worked excellently for slicing. or you can food saver it and toss it in the fridge. it will get hard like hard salami in three days.
awesome sandwich stuff!

A year ago I tried the oven when the winter weather here in Buffalo basically ruled out my smoker. I cooked similar to link above but only at 225 until it got to 160. Then pulled it out and cranked the oven to 450. While out I basted with home made BBQ sauce and then put back in until 170. Actually not that bad.

[...] Just Detonate One More Nuclear Weapon? And as consolation for not having those artsy nukes Bacon Explosion: The BBQ Sausage Recipe of all Recipes A nuke for the arteries __________________ Alizee Jacotay, the reason god invented [...]

There is no limit to what you can stuff inside, I have used jalapenos with cheddar cheese with the bacon bits and I have even done buffalo chicken with blue cheese. Who ever came up with this is a culinary god.

[...] Appetizers and a Colts game! For the Superbowl you should make this ; Bacon Explosion: The BBQ Sausage Recipe of all Recipes It is a heart attack on a plate but it toasts so good! I do not use all Italian sausage because I [...]

[...] Appetizers and a Colts game! For the Superbowl you should make this ; Bacon Explosion: The BBQ Sausage Recipe of all Recipes It is a heart attack on a plate but it tastes so good! I do not use all Italian sausage because I [...]

I’ve tried the original version and was wondering if you guys have done any variations on it. I thought it was a little dry inside and needed more barbecue sauce, which is easy enough to fix. What about other filling additions such as a little grated pepper jack cheese or maybe chopped smoked jalapenos? Just wondering if anyone has expperimented

so you guys made a fatty and gave it a fancy name? what exactly did you invent that you are coppywriting? the fatty has been made for a long time befor this and people have used bacon for a stuffing befor.

Yes, but since it’s so difficult to understand, we have our own sausage, our own sauce, and our own rub used exclusively in the recipe. Clearly the fatty has been around a long time, and we didn’t say we invented it. We did, however, invent this particular recipe (sausage, sauce, rub) and the name Bacon Explosion is Trademarked. We’re copyright the content on this blog (you can’t copyright a product).

So all the haters in smoking meat forums can reference this comment since my response over there went unanswered.

I’m gonna try a variation for the SuperBowl. 1/2 breakfast sausage 1/2 italian sausage, smoked red onion minced up, smoked jalapeno minced up and some grated pepper jack cheese. Plus I think I needed more barbecue sauce than I used the first time. You see, the original recipe just wasn’t quite fattening enough

Bob, Cheese is tricky when slow cooking. Try some high melt cheese. Hi Mountain has some good blends. Grated cheese will disappear. I’ve tried the cheese thing on a few of these bad boys with grated and other cheeses, but they never survive on my Traeger. The high melt cheese is key. Any other thoughts from fatty or PETA need not apply. BE peeps, let me know what you think.

We are making this for a super bowl party today. I grew up eating bacon onion rolls, so we thought we would add onions. We put the onions in with the fried bacon. I will let you know how it turns out.
Your doing a good thing at this Website.
Thank You!

Second year in a row I’ve made one of these for the Superbowl. I’m still having the same problem with mine being too dry. Is anyone else having a problem with dryness down through the middle? I used more barbecue sauce thinking that would help, but not much luck. Thought about using a fattier sausage but the sausages available in my stores are pretty much all the same as far as fat content. Any suggestions out there for a moister product?

So the only real changes that work for me are these: 1) pepper bacon in a bigger weave 6×7 or 7×8, 2) maple flavored Jimmy Dean breakfast sausage with a LITTLE sweet onion added, plus spreading the sausage mix out on a sprayed cookie sheet to roll, instead of on top of the weave. 3)baste last 30 min. with maple syrup cut 50% w/water. Dry inside…I don’t see how! Smoke mine 2 1/2 hr over mesquite at far end of a big ass smoker so it doesn’t “char”. Masterpiece every time.

@Bob Smith – My suggestion is to cook your Bacon Explosion at a higher temperature, but don’t take the internal temperature of the meat quite as high. This will allow the outside bacon to crisp up, while still trapping all of the sausage juices inside. Try cooking at 300 degrees until the internal temp reaches 150 degrees. If that doesn’t work, then your next option is to inject the Bacon Explosion full of melted butter once it’s done cooking. That should add plenty of moisture back into the meat!!!! Enjoy!

Great Stuff. I stopped adding mince when no more would fit.
Is not hard to work out. With the cheese thing>well I might try it but had to do as is 1st. Would you use low fat cheese? Bloody unlikely. .from Aust.

Excellent I can’t wait to make my second. I have already decided to make two next time to experiment a little. Great idea. Made me shit like a donkey. I baked in oven at 350 for about 2 hours or until all bacon was crisp. Spicy sausage is next.

[...] Bbqaddicts.com/blog Are you crazy about barbeque? If you are then this is the place to find great recipes for bbq like this insane recipe for the Original Bacon Explosion that is pork rolled up in bacon covered in dry rub and barbeque sauce! Definitely something a man came up with. [...]

and my response followed:
“A year ago I tried the oven when the winter weather here in Buffalo basically ruled out my smoker. I cooked similar to link above but only at 225 until it got to 160. Then pulled it out and cranked the oven to 450. While out I basted with home made BBQ sauce and then put back in until 170. Actually not that bad.”

[...] From the makers of Baconnaise comes… Bakon Vodka :: Home Bacon Explosion: The BBQ Sausage Recipe of all Recipes Lollyphile! — Maple-Bacon Lollipops! I have the vodka – bought two bottles of it last [...]

Words cannot describe what I’m beholding on this page. I only have one complaint. There’s not a printer-friendly version of this page that I can see (but then, I’m probably blinded by the awesomeness of the Bacon Explosion’s picture. No computer in the kitchen means running back and forth from there to here to make sure I’m not screwing something up without a printout.

[...] In a less scholarly post, BBQ Addicts has a recipe I’ve decided I’m going to make next time I have to bring food for a party. I’ll probably go with a spicy instead of sweet sauce, and I’m definitely going with the suggestions in the comments to add cheese. Allow me to present to you a dish you’ll never forget>: Bacon Explosion. [...]

I am an hour into smoking the bacon explosion and amarillo has been hit by a blizzard do you think that will effect my cooking time much??? hahahaha well thank you for the recipe but i supplemented the bbq sauce with A1 and i think i hit it on the head with 4 bottle cap fulls of budlight marinating for 24 hours…. none the less may the grilling go on!

[...] look for the big group of fat dudes wearing mostly black. Exo and I may or may not make the Bacon Explosion we promised last year. Come along! __________________ | Flickr | blog | Name Already Taken [...]

[...] The Bacon Explosion is one of the most decadent things I have seen since the Turducken. (See below.) The Bacon Explosion is a recipe made famous by a team of Kansas City BBQ experts called Burnt Finger BBQ. An interesting-looking meatloaf-type dish, it consists of strips of bacon tightly woven into a square mat, which is seasoned and then rolled around a filling of ground Italian sausage and cooked bacon pieces. The 4 pound loaf is then transferred to a backyard smoker, and cooked for 2-3 hours, slathered in BBQ sauce. It is said to contain at least 5,000 calories and 500 grams of fat. This is a link to the original recipe. http://blog.bbqaddicts.com/recipes/bacon-explosion/ [...]

This looks 2 good 2 eat I done somthing like this called smoking a “Fatty” same concept basketweave around a stuffed sausage roll like putting little smokies and cheddar cheese inside, green onions, pepperjack cheese ,green pepper, chopped bacon, shake on some rub put brown sugar on top of bacon and smoke for 3-4 hours @ 235DEG with hickory wood

[...] 2, 2010 · Leave a Comment We watched the Superbowl at my place. Jay and I decided to make a Bacon Explosion on my BBQ, in honour of the spirit of the day. This was memorable as it was the first time we [...]

[...] Originally Posted by tookey Wrap bacon around a brick and I will eat it I loves me some bacon!! For a real cholesterol treat wrap bacon around jumbo shrimp and cook it on the BBQ! Or, try the Bacon Explosion (a local creation) ! Bacon Explosion: The BBQ Sausage Recipe of all Recipes [...]

Oh my God! I just finished my first Bacon Explosion. Took a lot longer to cook that I expected, although mine was pretty big and thick…About 7 hours on the smoker. But 100% worth the time.
I have to say PURE PORK HEAVEN!

[...] the tournament, and if you’re picks are worthy, you might find yourself as the new owner of a Bacon Explosion. In case you can’t smell what the guys at Burnt Finger BBQ are cooking, allow this [...]

[...] similar to Smoke n fire with two fantastic differences. First they have cooked versions of the Bacon Explosion for sale. Second, Oklahoma Joes BBQ is next door, can’t get too much better than that for an [...]

I just created one of these but I decided to do my own version based on what I had in the fridge. I made a 8 by 6 rectangle, some leftover taco meat which I mixed in with some bbq sauce, mozzarella and cheddar jack cheese, and of course 2 strips of bacon which i crumbled on the inside. I have it on the counter and I’m about to bake and broil it. I sure hope this comes out good! Thanks for the inspiration!

I lost my BBQ Bacon Explosion virginity last weekend while watching the NCAA regional finals. Tweaked the recipe by using hot Italian sausage, onions, green peppers, red peppers and pepperjack cheese. It was AWESOME!! Word spread quickly and I’ve had a half dozen requests to make it again.

For those cooking on a gas grill, use a broiler pan to cath the drippings – no chance of flare up (or appearing on Darwin Awards).

This was as cool as BBQ’ing a whole pig! This was a very simple process that was fun as hell. Lots of room for variation. I had 2 slices then went to bed. I wanted to wake up and have some for breakfast but my son and all of his buddies ate the rest! O’well, I’ll make another today but will add the cheese, onions/peppers! Off to the butcher I go!

The inventor of this needs an award of some sort, hell I’d vote him for president!
RM

[...] of New York’s famous Pig Candy, chocolate dipped bacon, to feasting on a slice of a Bacon Explosion, over four pounds of bacon barbecue goodness, any opportunity is a good opportunity to stuff our [...]

Wow, I know everything is better with bacon, but this recipe is crazy! And that’s crazy in a good way, it sounds delicious.
This is a really good post and something I never thought about, but I do recall a few eatery charges on my credit card that seemed to be much higher than I recalled spending. Well I think I will make an effort to bring enuf cash for tipping from now on if possible!

[...] King Of Meats has gone tactical!!! Fine, but the bacon man lives in a bacon house! Bacon Explosion Just the thing for those tactical implants! International Bacon Day is September 5th Bacon today [...]

My husband found this recipe and emailed it to our kids, so they could have this cardio-catastrophe waiting on the table for me as my birthday meal last night. Oh. My. Goodness. It was fantastic! They used a regular pork rub on it, and we tried 2 different BBQ sauces before deciding that maple syrup was the best bet for this behemoth. DELISH!

[...] The joke about a sandwich that is not a sandwich at all, but rather a meat on meat orgy. Ok, and I’m assuming that you, the reader has heard of the Double Down sandwich. I say 5-6 years ago, because I could tell we were headed in this direction slowly but surely. (What, with the deep fried oreos, Krispy Kreme burger, and the Bacon Explosion. [...]

[...] − there’s bacon-flavored salt and gourmet chocolate bars with bacon!) and branding it as The Original Bacon Explosion™, Jason and his partner, Aaron Chronister, have scored coverage by The New York Times, CNN.com and [...]

[...] now i gotta go back to making my bacon explosion! if you have never heard of it, here is a link>Bacon Explosion: The BBQ Sausage Recipe of all Recipes enjoy! __________________ 2009 Grizzly 550 w/EPS: 28x12x12 zillas/SS108 rims, 26" [...]

[...] bacon” and the first result was one of the manliest food creations to ever grace a smoker. BBQAddicts.com’s Bacon Explosion. A log of sausage stuffed with bacon and then wrapped with bacon. I don’t think it gets much [...]

I got me some prime cut peppered bacon today and I have tried many versions of this so far.

I have liked every single one but I prefer the Habanero one so far.
On this try I am going a whole new route. I have roasted a whole chicken, while it was still really warm i took all eh bones out – I have green Chilies frozen and vacuum packed from last years Garden harvest – i am going to do the chopped chicken green Chili Habanero bacon explosion this time. The chicken I plan to hammer out on a plastic dough sheet – white meat sheet – then dark meat sheet, layer of green chopped green chilies in between the two sheets with dried Habanero dust on the outside of the white meat sheet after both are rolled into a bacon explosion center and then do the wrap.

I hate germany, we dont have all these nice sauces und seasonings i’d love to make a real american bbq but its hard to get good ingredients also we dont use a smoker at our bbq’s and that pretty much suck

Lies and more lies. Bacon is the most healthy meat on Earth. Heart attacks and strokes are caused by stress, age, or physical damage. Diabetes is caused by genetics. Get over yourselves you dang anti-pork Nazis, let the bacon flow!